Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place eggplant on a wire rack and sprinkle with salt on both sides. Set aside until eggplant begins to "sweat", about 15 to 20 minutes. Blot eggplant with clean paper towels. | 2. Preheat grill to medium-high. Arrange eggplant and bell pepper slices on a large baking sheet, and brush both sides of all pieces with olive oil. Season with kosher salt and black pepper. | 3. Transfer eggplant and peppers to the grill or place in a grill basket. You may need to cook them in batches. Cook, turning occasionally to promote even browning, until softened and nicely marked, 15 to 20 minutes. | 4. Transfer eggplant to a platter and top with the pepper strips. Garnish with feta and marjoram (or spice of your choice). Drizzle with extra virgin olive oil and lemon juice. Serve warm or at room temperature. You can use this as a side dish, or in a pita as a sandwich. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
eggplant	2		trimmed sliced	-	-	-	-
salt				-	-	-	-
red bell pepper	1		cored seeded sliced	-	-	-	-
yellow bell pepper	1		cored seeded sliced	-	-	-	-
green bell pepper	1		cored seeded sliced	-	-	-	-
orange bell pepper	1		cored seeded sliced	-	-	-	-
olive oil	1/3	cup		636.48	0.0	0.0	72.0
feta cheese	1/3	cup	crumbled	132.0	2.045	7.105	10.64
basil	1	tablespoon	minced	0.6095	0.0702	0.0835	0.017
extra virgin olive oil	1/4	cup		-	-	-	-
lemon	1			1.2808	0.4116	0.0486	0.0132
kosher salt				-	-	-	-
black pepper			ground	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.