Directions:
- Preheat oven to 200c.
- Pierce eggplant all over with a skewer and either rub or spray with oil.
- Place on a baking sheet.
- Roast for 35-40 minutes or until very tender.
- Allow to cool for 10 minutes.
- Cut the eggplants in half and scoop out the flesh with a metal spoon, discarding the skin.
- Place the flesh in a bowl, add the lemon juice, three-quarters of the feta and three-quarters of the parsley.
- Season with salt and pepper.
- Sprinkle with the remaining feta and parsley and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 187.75 Kcal (786 kJ) | ||
| Calories from fat | 94.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.55g | 16% | |
|---|---|---|---|
| Cholesterol | 44.5mg | 15% | |
| Sodium | 565.06mg | 24% | |
| Potassium | 548.97mg | 12% | |
| Total Carbs | 15.31g | 5% | |
| Sugars | 10.66g | 43% | |
| Dietary Fiber | 6.52g | 26% | |
| Protein | 9.27g | 19% | |
| Vitamin C | 12.3mg | 21% | |
| Iron | 0.8mg | 4% | |
| Calcium | 272.7mg | 27% | |
| Amount Per 100 g | |||
| Calories | 69.21 Kcal (290 kJ) | ||
| Calories from fat | 35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.89g | 16% | |
|---|---|---|---|
| Cholesterol | 16.4mg | 15% | |
| Sodium | 208.31mg | 24% | |
| Potassium | 202.38mg | 12% | |
| Total Carbs | 5.65g | 5% | |
| Sugars | 3.93g | 43% | |
| Dietary Fiber | 2.4g | 26% | |
| Protein | 3.42g | 19% | |
| Vitamin C | 4.5mg | 21% | |
| Iron | 0.3mg | 4% | |
| Calcium | 100.5mg | 27% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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