High Protein Aubergine Saganaki

Elevate your weeknight dinners with this flavor-packed High Protein Aubergine Saganaki, a wholesome twist on the traditional Greek classic. This vibrant, one-pan dish combines tender, golden-brown aubergine slices with a hearty tomato-chickpea base, infused with aromatic dried herbs and a hint of red pepper heat. Crowned with creamy, bubbling feta cheese and a sprinkle of fresh parsley, this savory masterpiece is protein-rich and irresistibly satisfying. Perfect as a main or a shareable side, it's ready in just an hour and pairs beautifully with crusty bread for soaking up every last drop of the luscious sauce. Whether you're seeking a vegetarian-friendly meal or exploring Mediterranean flavors, this recipe delivers bold tastes and nourishing comfort in every bite!

Nutriscore Rating: 79/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 medium aubergines (eggplants)
• 2 tablespoons olive oil
• 1 large yellow onion
• 3 large garlic cloves
• 400 grams cherry tomatoes
• 400 grams canned crushed tomatoes
• 400 grams canned chickpeas
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 0.5 teaspoon red pepper flakes
• 150 grams feta cheese
• 2 tablespoons parsley
• 0 to taste salt
• 0 to taste black pepper

Directions

Step 1

Slice the aubergines into thick rounds, about 1/2-inch thick. Sprinkle them with a generous pinch of salt and set aside for about 10 minutes to draw out moisture.

Step 2

While the aubergines are resting, chop the onion and mince the garlic cloves.

Step 3

Rinse the aubergine slices under cold water to remove the salt and pat them dry with paper towels.

Step 4

In a large pan, heat 1 tablespoon of olive oil over medium heat. Add the aubergine slices and fry for about 3-4 minutes on each side or until golden brown. Work in batches if necessary, adding more oil if needed. Remove the aubergine slices and set aside.

Step 5

In the same pan, add the remaining tablespoon of olive oil and sauté the onions until softened, about 5 minutes.

Step 6

Add the minced garlic and cook for another minute until fragrant.

Step 7

Stir in the cherry tomatoes and let them cook until they begin to soften, about 5 minutes.

Step 8

Add the crushed tomatoes, chickpeas, dried oregano, dried basil, and red pepper flakes. Stir well to combine.

Step 9

Return the aubergine slices to the pan, nestling them into the tomato sauce. Season with salt and black pepper to taste.

Step 10

Cover the pan and let the mixture simmer on low heat for about 20 minutes until the aubergines are tender and the flavors meld.

Step 11

Preheat your oven's grill (broiler) to a high setting.

Step 12

Crumble the feta cheese over the top of the aubergine and tomato mixture.

Step 13

Transfer the pan to the oven and grill for about 5 minutes until the feta is golden and bubbly.

Step 14

Remove from the oven and garnish with chopped fresh parsley before serving.

Step 15

Serve hot with crusty bread or as a side dish.

Nutrition Facts

Serving size	2164.2 grams (2164.2g)

Amount per serving	% Daily Value*
Calories	1425

Total Fat 69.50g	89%
Saturated Fat 25.60g	128%
Polyunsaturated Fat 3.50g
Cholesterol 134mg	45%
Sodium 5787mg	252%
Total Carbohydrate 162.60g	59%
Dietary Fiber 49.30g	176%
Total Sugars 64.70g
Protein 56.10g	112%

Vitamin D 24IU	120%
Calcium 1179mg	91%
Iron 14mg	75%
Potassium 4813mg	102%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 41.7%

Protein: 15.0%

Carbs: 43.4%