15 Ingredients
  • 1 large eggplant (1.5 pounds sliced into 1/2-inch-thick rounds)
  • ¼ cup olive oil
  • ¼ tsp smoked paprika
  • kosher salt and freshly ground pepper
  • 1 garlic clove, finely grated
  • ½ cup mayonnaise
  • 2 tsp sherry vinegar
  • 4 scallion, thinly sliced
  • 1 cup mixed tender fresh herb leaves (such as flat-leaf parsley, dill and mint), torn if large
  • ½ cup pickled beet, chopped
  • ¼ cup pitted oil-cured olive, chopped
  • 2 Tbsp drained capers
  • 1 Tbsp olive oil
  • 4 6x4-inch piece focaccia, split
  • 6 oz feta, thinly sliced or crumbled
Nutrition
689
34% daily value
4 servings
                                       
                                            high-​fiber, vegetarian
     

Fat

83% 54

Saturated

64% 13

Trans

- 0

Monounsaturated

- 24

Polyunsaturated

- 16

Carbs

14% 41

Carbs (net)

- 32

Fiber

34% 9

Sugars

- 13

Sugars, added

- 0

Protein

28% 14

Cholesterol

16% 49

Sodium

47% 1122

Calcium

30% 295

Magnesium

15% 62

Potassium

14% 674

Iron

24% 4

Zinc

24% 3

Phosphorus

40% 281

Vitamin A

15% 132

Vitamin C

31% 28

Thiamin (B1)

36% 0

Riboflavin (B2)

50% 1

Niacin (B3)

25% 4

Vitamin B6

34% 0

Folate equivalent (total)

48% 192

Folate (food)

- 141

Folic acid

- 31

Vitamin B12

30% 1

Vitamin D

1% 0

Vitamin E

28% 4

Vitamin K

250% 301
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