Directions:
- Poke eggplant skins slightly with a fork. Grill for 15 minutes.
- Mince the garlic. Roughly chop the parsley.
- Crumble your feta cheese if it needs crumbling. Put bread crumbs, feta and garlic into bowl. Use your hands to toss everything together, mixing it well.
- When eggplants are finished, cut each of them in half. Break its flesh slightly with your knife. There should be a total of 6 long eggplant logs. Add just a pinch of salt and a bit more pepper on each half. Drizzle olive oil over each half generously.
- Put halves on baking sheet. Layer chopped parsley (evenly distributed) across each half. Layer feta onto each half evenly. Bake at 390°F for 10 minutes. When they are browned, pour some vinegar and olive oil over each half. SERVING SUGGESTION: Serve each side by side on a long serving platter. Sprinkle some chopped parsley across the eggplants.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 98.32 Kcal (412 kJ) | ||
| Calories from fat | 45.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.03g | 8% | |
|---|---|---|---|
| Cholesterol | 21.03mg | 7% | |
| Sodium | 277.81mg | 12% | |
| Potassium | 279.89mg | 6% | |
| Total Carbs | 9.17g | 3% | |
| Sugars | 5.66g | 23% | |
| Dietary Fiber | 3.51g | 14% | |
| Protein | 4.62g | 9% | |
| Vitamin C | 2.5mg | 4% | |
| Iron | 0.3mg | 2% | |
| Calcium | 130.3mg | 13% | |
| Amount Per 100 g | |||
| Calories | 67.21 Kcal (281 kJ) | ||
| Calories from fat | 30.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.44g | 8% | |
|---|---|---|---|
| Cholesterol | 14.37mg | 7% | |
| Sodium | 189.9mg | 12% | |
| Potassium | 191.32mg | 6% | |
| Total Carbs | 6.27g | 3% | |
| Sugars | 3.87g | 23% | |
| Dietary Fiber | 2.4g | 14% | |
| Protein | 3.16g | 9% | |
| Vitamin C | 1.7mg | 4% | |
| Iron | 0.2mg | 2% | |
| Calcium | 89.1mg | 13% | |
* 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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