Directions:
- Cut eggplants lengthwise into 1/4 inch slices. Heat up a grill pan (or grill). Brush both sides of the eggplant slices with olive oil. Sprinkle with salt, pepper and dried oregano. Grill eggplants for 3-4 minutes on each side or until tender. Using a grill pan – as opposed to a regular pan - gives the eggplants brown grill marks which look really attractive when you present the salad. If you don’t have a grill pan, it’s only aesthetic so don’t worry.
- Arrange the grilled slices on a serving platter. Sprinkle feta, pine nuts, basil and mint over the top. Finally, just before serving, drizzle with extra virgin olive oil and vinegar. Season with salt and pepper as needed.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 234.65 Kcal (982 kJ) | ||
| Calories from fat | 144.62 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.07g | 25% | |
|---|---|---|---|
| Cholesterol | 11.13mg | 4% | |
| Sodium | 146.66mg | 6% | |
| Potassium | 760.41mg | 16% | |
| Total Carbs | 20g | 7% | |
| Sugars | 12.95g | 52% | |
| Dietary Fiber | 9.76g | 39% | |
| Protein | 5.64g | 11% | |
| Vitamin C | 7.1mg | 12% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 15.4mg | 85% | |
| Calcium | 100.5mg | 10% | |
| Amount Per 100 g | |||
| Calories | 69.7 Kcal (292 kJ) | ||
| Calories from fat | 42.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.77g | 25% | |
|---|---|---|---|
| Cholesterol | 3.3mg | 4% | |
| Sodium | 43.56mg | 6% | |
| Potassium | 225.87mg | 16% | |
| Total Carbs | 5.94g | 7% | |
| Sugars | 3.85g | 52% | |
| Dietary Fiber | 2.9g | 39% | |
| Protein | 1.68g | 11% | |
| Vitamin C | 2.1mg | 12% | |
| Iron | 4.6mg | 85% | |
| Calcium | 29.9mg | 10% | |
* 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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