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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
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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.
- Roast the eggplant wedges until fully cooked, about 30 minutes.
- 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
-
Total Fat
5g
- Saturated Fat 1.5g
- Cholesterol 5mg
- Sodium 280mg
-
Total Carbohydrate
14g
- Dietary Fiber 6g
- Total Sugars 7g
- Protein 3g
- Potassium 520mg
- Phosphorous 80mg
Ingredients
marinara sauce
3 tbsp
Juice and zest of 1/2 small lemon (divided)
1
Extra Virgin Olive Oil
1 tbsp
large clove garlic (minced)
1 clove
sea salt
1/4 tsp
ground cinnamon (ground)
1/4 tsp
small eggplants (each quartered lengthwise, stems removed)
2
fresh parsley
3 tbsp
chopped fresh mint OR 1 teaspoon chopped fresh oregano
1 tbsp
feta cheese (finely crumbled)
3 tbsp
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