Eggplant and feta mash is a simple yet flavorful dish that combines the rich, smoky taste of roasted eggplant with the creamy tang of feta cheese. This dish is perfect as a dip, spread, or a side to complement your main course. With a handful of ingredients and minimal prep time, you can easily create this delicious and nutritious recipe.
- Choose firm and glossy eggplants for the best texture.
- Roast the eggplants until the skin is charred and the flesh is soft to enhance the smoky flavor.
- Let the eggplants cool slightly before handling to avoid burns.
- Adjust the amount of lemon juice and feta cheese to suit your taste preference.
- If you prefer a smoother texture, use a food processor to blend the ingredients.
This Eggplant and feta mash is a versatile and delicious addition to your culinary repertoire. Whether you serve it as a dip with pita bread, a spread on sandwiches, or a side dish, it is sure to be a hit with its unique blend of flavors. Try this recipe the next time you want to enjoy a healthy and satisfying meal.
Nutrition Facts | |
---|---|
Serving Size | 330 grams |
Energy | |
Calories 220kcal | 11% |
Protein | |
Protein 11g | 7% |
Carbohydrates | |
Carbohydrates 18g | 5% |
Fiber 8g | 21% |
Sugar 9g | 9% |
Fat | |
Fat 13g | 15% |
Saturated 8g | 26% |
Cholesterol 50mg | - |
Vitamins | |
Vitamin A 100ug | 11% |
Choline 27mg | 5% |
Vitamin B1 0.20mg | 16% |
Vitamin B2 0.59mg | 45% |
Vitamin B3 2.36mg | 15% |
Vitamin B6 0.47mg | 28% |
Vitamin B9 90ug | 22% |
Vitamin B12 0.97ug | 40% |
Vitamin C 16mg | 17% |
Vitamin E 0.94mg | 6% |
Vitamin K 120ug | 102% |
Minerals | |
Calcium, Ca 320mg | 24% |
Copper, Cu 0.24mg | 27% |
Iron, Fe 1.40mg | 13% |
Magnesium, Mg 50mg | 12% |
Phosphorus, P 260mg | 21% |
Potassium, K 680mg | 20% |
Selenium, Se 9ug | 17% |
Sodium, Na 660mg | 44% |
Zinc, Zn 2.15mg | 20% |
Water | |
Water 280g | - |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. |
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