A vegetarian version of the famous dish which is just as delicious and satisfying as the meat version.
Cut the eggplant slices, about one quarter inch thick. Put in a colander standing over a large plate, and sprinkle each layer with salt. Cover with a plate in place a heavyweight on top. Leave for 30 min.
Rinse the eggplant slices under cold running water, didn't pat dry with paper towels.
Put the eggplant, zucchini, onions, bell peppers, and garlic into a roasting pan. Drizzle over the oil, toss together, and then sprinkle over the thyme and season with salt and pepper. Roast in the preheated oven, 425° for 30 to 45 min., turning halfway through the cooking, until golden brown and tender.
Meanwhile beat together the eggs, yogurt, salt, and pepper. When the vegetables are cooked reduce the oven temperature to 350°
Put half the vegetables in a layer in a large oven proof dish. Spoon over the canned chopped tomatoes and their juice then add the remaining vegetables. Pour over the yogurt mixture and crumble over at the feta cheese. Bake in oven for 45 min. to one hour until golden brown. Serve hot, warm, or cold.
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Serving Size: 1 Serving (287g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 142 | ||
Calories from Fat: 48 (34%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.3g | 7 % | |
Saturated Fat 1.8g | 9 % | |
Monounsaturated Fat 2.4g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 52.8mg | 16 % | |
Sodium 124.5mg | 4 % | |
Potassium 591.3mg | 16 % | |
Total Carbohydrate 17g | 5 % | |
Dietary Fiber 5.8g | 23 % | |
Sugars, other 11.1g | ||
Protein 8.9g | 13 % | |
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: 142
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