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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 265.2
  • Total Fat: 14.3 g
  • Cholesterol: 134.4 mg
  • Sodium: 751.9 mg
  • Total Carbs: 15.9 g
  • Dietary Fiber: 6.1 g
  • Protein: 17.3 g

View full nutritional breakdown of Eggplant, chard and fetta slice calories by ingredient
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Eggplant, chard and fetta slice

Submitted by: EMMABE1

Introduction

A very tasty adaptation of the Greek Spinach and Feta Pie.
This slice version is good served either hot or cold.
I serve it hot with Rustic Fresh Tomato Sauce for one meal then use the rest a day or so later as a cold meal with salad.
A very tasty adaptation of the Greek Spinach and Feta Pie.
This slice version is good served either hot or cold.
I serve it hot with Rustic Fresh Tomato Sauce for one meal then use the rest a day or so later as a cold meal with salad.

Number of Servings: 4

Ingredients

    450g eggplant,
    olive oil spray (equ 1tsp)
    2 tsp olive oil
    1/2 leek, finely shredded
    400g chard (silverbeet) leaves only
    100g fetta cheese (low fat) crumbled
    1/2 cup ricotta cheese (low fat)
    1/2 cup cottage cheese (low fat)
    1/3 cup parmesan cheese, shredded
    2 eggs, lightly beaten
    1 Tbs Italian seasoning
    11/2 tsp ground nutmeg
    freshly ground black pepper (to taste)

Directions

Preheat oven 180C
Slice the eggplants lengthways in 1cm slices, place on a flat baking sheet, lined with baking paper. Spray with olive oil on both sides.
Cook for 20 mins on each side until golden,
Remove from oven and cool
Reduce oven temperature to 165C
Use the cooled slices of eggplant to line the base of a baking tin (any left over can be used on the top of the cheese mixture)
Make filling:
Remove the hard white stem from the chard and shred leaves. Cook the leaves in a large pan of boiling water for 2 minutes or until bright green and wilted.
Drain and rinse under cold water. Squeeze out excess water from chard and shred finely.
Wash leek very well. Shred.
In a non stick pan, heat the oil and add shredded leek, Saute until softened.
In large mixing bowl mix together the leeks, chard, feta cheese, ricotta cheese, cottage cheese, parmesan cheese, eggs, seasoning, nutmeg and pepper
Spread the filling evenly over the eggplant base.
If there are any eggplant left over from the base they can be used to decorate the top.(put them on 1/2 way through cooking or they will burn)
Cook 165C for 45 min or until set through and browned on top
Remove from oven and allow to stand for at least 10 min before cutting..

Can be served with a fresh tomato sauce.
Serves 4

Number of Servings: 4

Recipe submitted by SparkPeople user EMMABE1.






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