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Ингредиенты
- 2 eggplants
- 3 tomatoes
- 2 onions
- 20 black olives">olives or possibly green olives">olives
- 5 ounce (150g) feta
- Extra virgin extra virgin olive oil
- 5 fresh basil leaves
- 1 sprig fresh oregano
- 1 sprig rosemary
- Salt, pepper
Инструкции
- Cut the eggplants into slices about 1/3 " (1 cm) thick
- Blanch the eggplant slices in a pan of boiling water for 4-5 min
- Drain the eggplant slices
- Wash and peel the tomatoes, and cut them into thin slices
- Drizzle the bottom of an ovenproof dish with extra virgin olive oil
- Put the slices of eggplant and tomato in the bottom of the dish, alternating a slice of eggplant with a slice of tomato. The slices should partially overlap
- Cover with the feta cut into small cubes, and the olives
- Chop the basil, oregano and rosemary, and sprinkle over the dish
- Add in salt and pepper
- Cook for 20 min in an oven preheated to 400°F (200°C)
- Serve hot to accompany a delicious lamb wrapped in vine leaves, for example
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 640g | |
| Recipe makes 4 servings | |
| Calories 366 | |
| Calories from Fat 214 | 58% |
| Total Fat 23.99g | 30% |
| Saturated Fat 7.57g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 32mg | 11% |
| Sodium 1966mg | 82% |
| Potassium 1207mg | 34% |
| Total Carbs 34.97g | 9% |
| Dietary Fiber 18.0g | 60% |
| Sugars 15.06g | 10% |
| Protein 11.19g | 18% |
