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Roasted Tomato, Aubergine and Feta Bake

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

 

Amount per serving

Protein (g)

14.8g

Energy (kJ)

1823kJ

Energy (kcal)

437kcal

Carbohydrate incl. fibre (g)

40.4g

Carbohydrate excl. fibre (g)

21.7g

Sugar (g)

21.1g

Fibre (g)

18.7g

Fat (g)

28.0g

Saturated fat (g)

6.0g

Unsaturated fat (g)

20.2g

Monounsaturated fat (g)

15.6g

Polyunsaturated fat (g)

4.7g

Trans fat (g)

0.0g

Cholesterol (mg)

22mg

Sodium (mg)

303mg

Salt (g)

0.76g

Vitamin A (IU)

1785IU

Vitamin C (mg)

74.6mg

Calcium (mg)

290mg

Iron (mg)

5.24mg

Potassium (mg)

1440mg

Total

59.3g

7294kJ

1747kcal

161.5g

86.8g

84.4g

74.7g

111.9g

24.0g

81.0g

62.2g

18.7g

0.0g

89mg

1211mg

3.03g

7140IU

298.4mg

1161mg

20.96mg

5760mg

  • 4 medium aubergines halved lengthways
  • 30 ml olive oil
  • 1 red onion finely chopped
  • 2 red peppers finely chopped
  • 400 ml water
  • 15 ml Robertsons ground cumin
  • 7.5 ml Robertsons ground coriander
  • 100 g feta cheese crumbled
  • 1 Knorr Tomato Base Dry Cook-In Sauce
  • 100 g toasted flaked almonds
  • fresh coriander to serve