Belly Full · by Amy Flanigan★ 5.0 (1)
Grilled Eggplant
NUTRITION · PER SERVING23M COOK
CAL 10%·PRO 5%
CARBS 10G19% OF CAL
4G FIBER0G ADDED6G INTRINSIC0G OTHER6G TOTAL SUGAR
FAT 19G83% OF CAL
3G SAT15G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Grilled eggplant basted with olive oil and oregano, cooked until tender and slightly charred, then topped with feta cheese. Quick and healthy with Mediterranean flavors. A simple yet elegant side dish.
sideamerican♨️ grillgluten freevegetarian
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Nutrition & ingredients
Ingredients
serves 6- ½ cup extra-virgin olive oil
- 1 tsp dried oregano
- ¼ tsp crushed red pepper flakes
- 2 medium eggplants* (wiped clean and dry, sliced into ½ inch rounds)
- kosher salt and black pepper (to taste)
- ¼ cup crumbled feta cheese
- 2 tbsp fresh chopped parsley
- juice of ½ a lemon
At a glance
PER SERVING · TIME 23M
CAL 10%·PRO 5%
CARBS 10G19% OF CAL
4G FIBER0G ADDED6G INTRINSIC0G OTHER6G TOTAL SUGAR
FAT 19G83% OF CAL
3G SAT15G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 8m
- Sodium
- 273mg
- Total sugar
- 6g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 394mg
- Calcium
- 55mg
- Iron
- 0.21mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 273MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.