Hearty low-calorie recipes

Vegetable salad with eggplant and cheese "Fetika"

I added feta cheese (or cheese for a Greek salad) to a delicious warm eggplant and zucchini salad. All this taken together is just great!

Vegetable salad with eggplant and cheese
Servings3 Servings
CategoryDifficultyEasy
Ingredients
 426 g Zucchini
 367 g Eggplant
 264 g Tomato
 200 g Cheese "Fetika" cheese
 179 g Bell pepper (paprika)
 104 g Red onion
 20 g Walnuts
 20 g Greens (cilantro, basil, dill)
 20 g Garlic
 15 g Raspberry Vinegar (or similar)
 10 g Extra virgin olive oil
 3 tbsp Soy sauce (try not to be too salty)
 1 tsp. Seasoning Tikka massala
 1 tsp. Honey
 ½ tsp. Hot pepper
 Salt to taste
Directions
1

Cut the eggplant and zucchini into pieces and put them in a bowl. Add paprika, tikka masala, salt (or optional spices).
Spray with 10 g of oil and mix everything.

2

Place in the oven, preheated to 160 degrees, for 25 minutes. Set aside to cool.

3

Cut the red onion, pepper, and tomato. Place in a bowl and add crushed garlic and chopped greens.

4

In a separate bowl, mix soy sauce with raspberry vinegar and honey and add to fresh vegetables

5

When the roasted vegetables cool down, they are added to fresh vegetables. Mix everything together. Place the feta cheese on top and serve. Top with feta cheese and serve.

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Nutrition Facts

Finished product weight 1430

Servings 3


1 serving contains
Calories 352
% Daily Value *
Total Fat 19.7g31%
Total Carbohydrate 30g10%
Protein 14.8g30%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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