Feta and Aubergine Sandwich Filling

Feta and Aubergine Sandwich Filling

4.4 19 ratings

Prep. 10 min

Total 30 min

4 portions

Ingredients

olive oil
20 g
aubergine sliced (2 cm), then cut in pieces (3 cm)
200 g
pine nuts
30 g
roasted red peppers, preserved
100 g
feta cheese crumbled
150 g
Greek yoghurt
50 g
fine sea salt
¼ tsp
ground black pepper
¼ tsp

Difficulty

easy

Nutrition per 1 portion

Sodium 496.4 mg

Protein 8.2 g

Energy 933.2 kJ / 223 kcal

Fat 18.3 g

Fibre 2.3 g

Saturated Fat 6.7 g

Carbohydrates 8.5 g

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