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Roasted Greek Eggplant with Feta
12 min prep time
30 min cook time
4servings
Recipe by
Jackie Newgent, RDN, CDN
Source
The All-Natural Diabetes Cookbook, 2nd Edition
Photo by
Tara Donne
How to Make Roasted Greek Eggplant with Feta
Sides shouldn’t be thought of as afterthoughts. They deserve as much culinary love and attention as entrées. If you’re looking for a side dish that’ll impress, this roasted eggplant recipe is it. The finishing touches of fresh herbs, feta, and lemon zest make this side more like the star of the plate.
12 min prep time
30 min cook time
4servings
2 wedges
Print Recipe >
Step-By-Step Instructions:
-
Preheat the oven to 400°F. In a small bowl, whisk together the marinara sauce, lemon juice, oil, garlic, salt, and cinnamon. Arrange the eggplant wedges, skin side down, on an unbleached parchment paper–lined baking sheet. Generously brush the cut surfaces of the eggplant wedges with the marinara mixture.
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Roast the eggplant wedges until fully cooked, about 30 minutes.
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Transfer to a platter, sprinkle with the parsley, mint, feta, and lemon zest, and serve.
Nutrition facts
4 Servings
-
Serving Size
2 wedges
- Amount per serving Calories 110
- % Daily value*
-
Total Fat
6g
8%
- Saturated Fat 1.5g 8%
- Trans Fats 0g
- Cholesterol 5mg 2%
- Sodium 290mg 13%
-
Total Carbohydrate
14g
5%
- Dietary Fiber 6g 21%
- Total Sugars 7g
- Added Sugars 0g 0%
- Protein 3g
- Potassium 540mg 11%
Ingredients
marinara sauce
3 tbsp
lemon juice
1 tbsp
Extra Virgin Olive Oil
1 tbsp
garlic (minced)
1 clove
sea salt
1/4 tsp
ground cinnamon
1/4 tsp
eggplant (each quartered lengthwise, stems removed)
2 med
fresh parsley
3 tbsp
fresh mint (chopped, OR 1 teaspoon chopped fresh oregano)
1 tbsp
feta cheese (finely crumbled)
3 tbsp
lemon zest
1/2 tbsp
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