Blistered Eggplant With Tomatoes, Olives, and Feta recipes

Blistered Eggplant With Tomatoes, Olives, and Feta recipes
9 Ingredients
  • 1 large eggplant (about 1 3/4 pounds), cut into 1/4-inch-thick rounds
  • 1/4 cup extra-virgin olive oil, plus more for drizzling
  • 1 3/4 pounds mixed tomatoes, small ones halved or quartered, large ones cut into 1/4-inch-thick rounds
  • freshly ground pepper
  • coarse salt
  • 6 ounces feta, crumbled
  • 1/2 cup mixed olives
  • 1/2 cup lightly packed fresh flat-leaf parsley leaves
  • bread
Nutrition
331
17% daily value
4 servings
                                       
                                            vegetarian
     

Fat

38% 25

Saturated

43% 9

Trans

- 0

Monounsaturated

- 13

Polyunsaturated

- 2

Carbs

7% 21

Carbs (net)

- 13

Fiber

33% 8

Sugars

- 13

Sugars, added

- 0

Protein

20% 10

Cholesterol

13% 38

Sodium

22% 518

Calcium

27% 274

Magnesium

14% 59

Potassium

20% 927

Iron

13% 2

Zinc

18% 2

Phosphorus

34% 237

Vitamin A

19% 173

Vitamin C

45% 41

Thiamin (B1)

18% 0

Riboflavin (B2)

36% 0

Niacin (B3)

17% 3

Vitamin B6

37% 0

Folate equivalent (total)

23% 90

Folate (food)

- 90

Folic acid

- 0

Vitamin B12

30% 1

Vitamin D

45% 7

Vitamin E

26% 4

Vitamin K

130% 156

Sugar alcohols

- 0

Water

- 378
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