Directions:
- Cut eggplants lengthways into thin slices and sprinkle with salt. Allow to stand in a colander for fifteen minutes.
- Rinse and dry well.
- Panfry eggplant slices in olive oil, until golden brown on both sides. Drain and cool.
- Lay eggplant slices out flat, add chopped basil and crumbled feta and roll up.
- Place on a platter to serve.
- TIP: To save time, buy grilled eggplant from a deli counter, and if desired, substitute grilled capsicum for eggplant.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 123.64 Kcal (518 kJ) | ||
| Calories from fat | 47.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.27g | 8% | |
|---|---|---|---|
| Cholesterol | 22.25mg | 7% | |
| Sodium | 283.65mg | 12% | |
| Potassium | 544.89mg | 12% | |
| Total Carbs | 14.79g | 5% | |
| Sugars | 10.16g | 41% | |
| Dietary Fiber | 6.9g | 28% | |
| Protein | 5.84g | 12% | |
| Vitamin C | 4.9mg | 8% | |
| Iron | 0.3mg | 2% | |
| Calcium | 146.8mg | 15% | |
| Amount Per 100 g | |||
| Calories | 48.36 Kcal (202 kJ) | ||
| Calories from fat | 18.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.06g | 8% | |
|---|---|---|---|
| Cholesterol | 8.7mg | 7% | |
| Sodium | 110.94mg | 12% | |
| Potassium | 213.11mg | 12% | |
| Total Carbs | 5.78g | 5% | |
| Sugars | 3.97g | 41% | |
| Dietary Fiber | 2.7g | 28% | |
| Protein | 2.28g | 12% | |
| Vitamin C | 1.9mg | 8% | |
| Iron | 0.1mg | 2% | |
| Calcium | 57.4mg | 15% | |
* 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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