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Herb-Roasted Eggplant with Tomatoes and Feta
EPICURIOUS6Ingredients
50Minutes
140Calories
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Ingredients
US|METRIC
6 SERVINGS
- 1 3/4 lb. eggplant (cut into 1-inch cubes)
- 4 plum tomatoes (large, cored, quartered lengthwise)
- 3 Tbsp. olive oil
- 2 Tbsp. sherry wine vinegar
- 2 Tbsp. fresh oregano (chopped)
- 1/2 cup crumbled feta cheese
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NutritionView More
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140Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories140Calories from Fat90 |
| % DAILY VALUE |
| Total Fat10g15% |
| Saturated Fat3g15% |
| Trans Fat |
| Cholesterol10mg3% |
| Sodium150mg6% |
| Potassium430mg12% |
| Protein4g |
| Calories from Fat90 |
| % DAILY VALUE |
| Total Carbohydrate11g4% |
| Dietary Fiber5g20% |
| Sugars4g |
| Vitamin A10% |
| Vitamin C15% |
| Calcium10% |
| Iron4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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