Spinach & Feta Turkey Meatloaf Mini Loaves
Spinach & feta version of turkey meatloaf mini loaves, made with straightforward ingredients and a distinct cooking method.
Spinach & Feta Roasted Aubergine & Chickpea Moussaka
Roasted Aubergine & Chickpea Moussaka with spinach & feta accents. A satisfying dinner prepared from measured ingredients.
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- 40 min
- Calories
- 525 kcal
- Protein
- 25.7 g
- Carbohydrates
- 65.1 g
- Fat
- 21.3 g
- Fiber
- 22.4 g
Ingredients
- 240 g eggplant
- 170 g chickpeas
- 80 g spinach
- 40 g feta
- 7 g olive oil
Instructions
- Prepare eggplant (240 g) and chickpeas (170 g) for one serving. Roast eggplant slices, layer with mashed chickpeas and tomato, then bake at 190°C until bubbling.
- Prepare spinach (80 g) and feta (40 g). Add them during the final cooking stage or as a fresh garnish, as appropriate to their texture.
- Taste and season to preference. Serve at the temperature appropriate for the dish; refrigerate leftovers promptly.
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