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Ingredients:

Cooking method:

  1. Sprinkle the eggplant with salt and set aside for 1/2 an hour.
  2. Rinse the eggplant slices and dry with paper towel.
  3. Fry the slices of eggplant in a little oil until slightly softened.
  4. Layer a baking tray with the eggplant. On top of each slice of eggplant place a slice of tomato, some basil and top with a slice of fetta.
  5. Drizzle each small tower with a little olive oil and sprinkle with ground pepper.
  6. Bake in a hot oven for 20 minutes.

Nutritional information:

Average quantity per Serving
Average quantity per 100g
Weight (g)
279.07g
100.00g
Energy (kJ)
1179.17kJ
422.54kJ
Protein (g)
23.39g
8.38g
Total fat (g)
18.50g
6.63g
- Saturated fat (g)
8.61g
3.08g
- Polyunsaturated fat (g)
0.89g
0.32g
- Monounsaturated fat (g)
7.82g
2.80g
Cholesterol (mg)
50.00mg
17.92mg
Carbohydrate-available (g)
4.24g
1.52g
CarbohydrateSE (g)
4.24g
1.52g
- Sugars (g)
4.24g
1.52g
Water (g)
223.06g
79.93g
Dietary fibre (g)
3.14g
1.12g
Thiamin (mg)
0.09mg
0.03mg
Riboflavin (mg)
0.64mg
0.23mg
Niacin (mg)
1.49mg
0.54mg
Niacin equivalents (mg)
6.76mg
2.42mg
Vitamin C (mg)
22.39mg
8.02mg
Total folate (ug)
48.52ug
17.39ug
Total vitamin A equivalents (ug)
184.49ug
66.11ug
Retinol (ug)
116.67ug
41.81ug
Beta carotene equivalents (ug)
424.36ug
152.06ug
Sodium (mg)
927.26mg
332.27mg
Potassium (mg)
398.33mg
142.74mg
Magnesium (mg)
29.90mg
10.71mg
Calcium (mg)
310.26mg
111.18mg
Phosphorus (mg)
359.40mg
128.79mg
Iron (mg)
0.82mg
0.30mg
Zinc (mg)
2.05mg
0.73mg

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