Name: Portobello with eggplant and feta
Prep time: 5 min
Cook time: 10 min
Total time: 30 min
Yield: 1
Ingredients: 1 clove Garlic; 1⁄4 piece Tomatoes; 0 hands Fresh parsley; 1⁄4 Tbsp Olive oil; 1⁄4 piece Eggplant; 1 piece Portobello; 25 g Feta

Nightshade

Lactose

Simone van der Koelen

Lunch

Keto

Vegetarian

Vegan

Sirtfood

Portobello with eggplant and feta

 Preheat the oven to 180 degrees Celsius. 

 Chop the garlic and fry it in the hot frying pan. Stir regularly. 

 Cut the eggplant into small cubes, add to the pan with a pinch of salt and pepper and fry until the eggplant is almost cooked. 

 Cut the feta and tomato (without seeds) into cubes. Chop the parsley. 

 Stir feta, tomato and parsley into the eggplant mixture. Fill with the portobellos. 

 Bake the portobel loosely in the middle of the preheated oven for 15 minutes. 

Portobello with eggplant and feta

Portobello with eggplant and feta

Macros(per serving)

Macros(per serving)

Ingredients

Instructions

Go Premium to view the instructions of this and 2197 other Premium recipes.

Details

Share

Download for free

You may also like

Sirloin steak with Chimichurri

Culicool

Carrot-apple cupcakes with raisins

Sunrise shake