Roasted Greek Eggplant with Feta

Roasted Greek Eggplant with Feta
Source: The All-Natural Diabetes Cookbook, 2nd Edition. Recipe Credit: . Photo Credit: Tara Donne.
Summary

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.

  • Prep time
    12 min
  • Cook time
    30 min
  • Servings
    4 Servings
  • Serving size
    2 wedges
Foodie Holidays & Entertaining Sides Vegetarian Veggie Rich Mediterranean
Nutrition Facts

Nutrition Facts

4 Servings

  • Serving Size
    2 wedges
  • Amount per serving Calories 110

  • Total Fat 5g
    • Saturated Fat 1.5g
    • Trans Fat 0g
  • Cholesterol less than 5mg
  • Sodium 280mg
  • Total Carbohydrate 14g
    • Dietary Fiber 6g
    • Total Sugars 7g
  • Protein 3g
  • Potassium 520mg
  • Phosphorus 80mg

Choices/Exchanges: 2 1/2 Vegetable, 1 Fat

Foodie Holidays & Entertaining Sides Vegetarian Veggie Rich Mediterranean
Ingredients

Ingredients

  • marinara sauce of choice
    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
  • parsley (chopped fresh flat-leaf)
    3 tbsp
  • chopped fresh mint OR 1 teaspoon chopped fresh oregano
    1 tbsp
  • feta cheese (finely crumbled)
    3 tbsp
Directions

Directions

  1. 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.

  2. Roast the eggplant wedges until fully cooked, about 30 minutes.

  3. Transfer to a platter, sprinkle with the parsley, mint, feta, and lemon zest, and serve.

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