Try this Eggplant-And-Feta Pitas recipe, or contribute your own.
Suggest a better descriptionArrange eggplant in a single layer in a 13 x 9-inch baking dish coated with cooking spray. Cover; bake at 425 degrees for 10 minutes. Turn eggplant over; cook, uncovered, 10 minutes. Let cool slightly. Fill each pita half with 2 eggplant slices, 1 tomato slice, 1/2 tablespoon of cheese, 1/2 tablespoon onion, and basil leaves. Yield: 4 servings. Per serving: 620 Calories; 6g Fat (7% calories from fat); 24g Protein; 135g Carbohydrate; 6mg Cholesterol; 466mg Sodium Recipe by: Cooking Light, June 1995, page 74 Posted to MC-Recipe Digest V1 #411 by igor@digex.net on Jan 28, 1997.
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Serving Size: 1 Serving (206g) | ||
Recipe Makes: 4 | ||
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Calories: 155 | ||
Calories from Fat: 35 (23%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.8g | 5 % | |
Saturated Fat 2.2g | 11 % | |
Monounsaturated Fat 0.8g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 12.6mg | 4 % | |
Sodium 313.1mg | 11 % | |
Potassium 413.8mg | 11 % | |
Total Carbohydrate 25.1g | 7 % | |
Dietary Fiber 5.1g | 20 % | |
Sugars, other 20.1g | ||
Protein 6.2g | 9 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 155
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