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Ingredients
US|METRIC
4 SERVINGS
- 2 eggplants (thinly sliced, 1 inch/2 cm)
- 2 Tbsp. extra-virgin olive oil
- salt
- 2 Tbsp. extra-virgin olive oil
- 1/2 red onion
- 2 cloves garlic
- 1 tsp. dried chili
- 2 cans canned tomatoes
- basil (freshly chopped)
- 1 pinch sea salt (and black pepper)
- 200 grams bulgur (wholegrain, can also be replaced by couscous or quinoa)
- 1 tsp. dried oregano
- 50 grams pistachio nuts (finely chopped, save a little for topping)
- 200 grams feta cheese (goat, crumbled, save 75 g for topping)
- 1 clove garlic (minced)
- 1 spring onion (large, finely sliced)
- 2 Tbsp. capers (drained of vinegar)
- 1 egg
- 75 grams feta cheese (goat, crumbled)
- 1 dash olive oil
- dried basil (or a pinch of fresh)
- pistachio nuts (some chopped)
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NutritionView More
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730Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories730Calories from Fat380 |
| % DAILY VALUE |
| Total Fat42g65% |
| Saturated Fat14g70% |
| Trans Fat |
| Cholesterol115mg38% |
| Sodium1200mg50% |
| Potassium1240mg35% |
| Protein26g |
| Calories from Fat380 |
| % DAILY VALUE |
| Total Carbohydrate68g23% |
| Dietary Fiber21g84% |
| Sugars11g |
| Vitamin A15% |
| Vitamin C15% |
| Calcium45% |
| Iron20% |
* 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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