Roasted Eggplant and Feta

Elevate your side dish game with this vibrant Roasted Eggplant and Feta recipe, a Mediterranean-inspired delight bursting with flavor and texture. Tender, oven-roasted eggplant slices are brushed with rich olive oil and seasoned to perfection before being topped with tangy crumbled feta, fresh parsley, and cooling mint leaves. A zesty lemon-garlic drizzle adds a refreshing kick, while optional chili flakes bring a hint of heat for spice lovers. With just 10 minutes of prep and a cook time of 35 minutes, this easy, gluten-free recipe is perfect as a show-stopping appetizer, a side dish for grilled meats, or a light vegetarian main. Serve warm or at room temperature, alongside crusty bread for an unforgettable meal.

Nutriscore Rating: 78/100

Prep Time:10 mins

Cook Time:35 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 large Eggplant
• 4 tablespoons Extra virgin olive oil
• 3 cloves Garlic
• 100 grams Feta cheese
• 3 tablespoons Fresh parsley
• 2 tablespoons Fresh mint leaves
• 2 tablespoons Lemon juice
• 0.5 teaspoons Salt
• 0.25 teaspoons Black pepper
• 0.25 teaspoons Red chili flakes (optional)

Directions

Step 1

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Step 2

Wash the eggplants and slice them lengthwise into 1/2-inch thick slabs. Lay the slices on the baking sheet.

Step 3

Brush both sides of the eggplant slices generously with 3 tablespoons of olive oil. Sprinkle them with salt and pepper.

Step 4

Roast the eggplant slices in the preheated oven for 30 minutes, flipping them halfway through. The eggplant should be golden brown and tender when done.

Step 5

While the eggplant is roasting, finely mince the garlic, chop the parsley and mint, and crumble the feta cheese.

Step 6

In a small bowl, mix the remaining 1 tablespoon of olive oil, lemon juice, minced garlic, and chili flakes (if using). Set aside.

Step 7

Once the eggplant slices are done roasting, arrange them on a serving platter.

Step 8

Drizzle the lemon-garlic mixture evenly over the roasted eggplant slices.

Step 9

Sprinkle the crumbled feta cheese, chopped parsley, and mint leaves on top of the eggplant.

Step 10

Serve warm or at room temperature. This dish pairs well with crusty bread or as a side to grilled meat or fish.

Nutrition Facts

Serving size	1417.1 grams (1417.1g)

Amount per serving	% Daily Value*
Calories	1097

Total Fat 80.10g	103%
Saturated Fat 21.80g	109%
Polyunsaturated Fat 1.60g
Cholesterol 89mg	30%
Sodium 3853mg	168%
Total Carbohydrate 85.70g	31%
Dietary Fiber 39.60g	141%
Total Sugars 46.50g
Protein 28.10g	56%

Vitamin D 16IU	80%
Calcium 659mg	51%
Iron 5mg	27%
Potassium 3205mg	68%

*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: 61.3%

Protein: 9.6%

Carbs: 29.1%