8 Ingredients
  • 3 (1-pound) eggplants, peeled and cut into 1/2-inch-thick rounds
  • About 1 1/2 cups olive oil, divided
  • 3 medium leeks (white and pale green parts only)
  • 2 cups coarsely grated graviéra or sharp white Cheddar (5 oz)
  • 3/4 cup coarsely grated Kefalotyri or Pecorino Romano (2 1/2 oz)
  • 1 1/2 cups walnuts (5 1/2 ounces), chopped
  • 1 1/2 teaspoons ground cumin
  • 20 (12- by 7-inch) phyllo sheets, thawed if frozen
Nutrition
902
45% daily value
7 servings
                                       
                                            high-​fiber, low-​carb, vegetarian
     

Fat

114% 74

Saturated

71% 14

Trans

- 0

Monounsaturated

- 40

Polyunsaturated

- 16

Carbs

16% 47

Carbs (net)

- 39

Fiber

32% 8

Sugars

- 8

Sugars, added

- 0

Protein

35% 18

Cholesterol

10% 31

Sodium

23% 551

Calcium

31% 314

Magnesium

21% 87

Potassium

13% 600

Iron

23% 4

Zinc

20% 2

Phosphorus

49% 344

Vitamin A

11% 97

Vitamin C

9% 8

Thiamin (B1)

39% 0

Riboflavin (B2)

32% 0

Niacin (B3)

23% 4

Vitamin B6

29% 0

Folate equivalent (total)

40% 161

Folate (food)

- 97

Folic acid

- 38

Vitamin B12

12% 0

Vitamin D

46% 7

Vitamin E

52% 8

Vitamin K

45% 54

Sugar alcohols

- 0

Water

- 206
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