Description
A delicious and healthy Greek-style roasted eggplant dish that is perfect as a side or a main course.
Ingredients
Scale
- 2 medium eggplants
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried oregano
- 2 cloves garlic, minced
- 1/4 cup feta cheese, crumbled
- Fresh parsley, for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- Slice the eggplants in half lengthwise and scoop out some of the flesh to create a boat.
- Brush the eggplant halves with olive oil and season with salt, pepper, and oregano.
- Place the eggplants on a baking sheet, cut side up.
- In a bowl, mix the scooped eggplant flesh with minced garlic and feta cheese.
- Fill the eggplant halves with the mixture.
- Bake in the preheated oven for 25-30 minutes, until the eggplants are tender and golden.
- Garnish with fresh parsley before serving.
Notes
- For a spicier version, add red pepper flakes to the filling.
- Serve with a side of Greek yogurt for added creaminess.
- This dish can be made ahead of time and reheated before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Greek
Nutrition
- Serving Size: 1 eggplant half
- Calories: 180
- Sugar: 3g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 10mg
Keywords: Greek Style Roasted Eggplant, Eggplant Recipe, Vegetarian Dish, Healthy Side