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    You are in: Home / Greek / Baked Tsakoniki Eggplant Recipe
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    Baked Tsakoniki Eggplant

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 10 mins

    25 mins

    45 mins

    ThatSouthernBelle's Note:

    From the June 27, 2008 Athens' Plus Magazine. "the long, light violet Tsakoniki (is) from the Peloponnese, which is sweeter and was recently granted the status of “appellation of origin.” You can use any eggplant in this dish if you're not chilling out in Greece while making this dish. "Accompany this dish with a white wine such as a Santorini Asyrtiko." Prep time is a guess.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Pre-heat the oven to 180°C.
    2. 2
      Cut the eggplant into slices lengthwise and after salting and straining, lightly brown them in olive oil and lay them in a baking dish.
    3. 3
      Mix the tomatoes, basil and garlic and spread the mixture over the eggplant slices.
    4. 4
      Pour a little oil over the mix and season, adding a few breadcrumbs if desired.
    5. 5
      Sprinkle with grated feta and bake for about 45 minutes.

    Ratings & Reviews:

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    Nutritional Facts for Baked Tsakoniki Eggplant

    Serving Size: 1 (442 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 254.3
     
    Calories from Fat 126
    49%
    Total Fat 14.0 g
    21%
    Saturated Fat 9.4 g
    47%
    Cholesterol 55.6 mg
    18%
    Sodium 709.5 mg
    29%
    Total Carbohydrate 23.2 g
    7%
    Dietary Fiber 10.1 g
    40%
    Sugars 11.7 g
    47%
    Protein 12.8 g
    25%

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