Description
A delightful Mediterranean-inspired dish featuring roasted eggplant topped with cherry tomatoes, feta, and fresh herbs.
Ingredients
Scale
- 2 medium eggplants
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1 cup cherry tomatoes, halved
- 1/2 cup feta cheese, crumbled
- 1/4 cup fresh parsley, chopped
- 1 tablespoon balsamic vinegar
Instructions
- Preheat your oven to 400°F (200°C).
- Slice the eggplants in half lengthwise and score the flesh.
- Brush the cut sides with olive oil and season with salt, pepper, oregano, and garlic powder.
- Place the eggplants cut side down on a baking sheet lined with parchment paper.
- Roast for 25-30 minutes until the flesh is tender and golden.
- Combine cherry tomatoes, feta, parsley, and balsamic vinegar in a mixing bowl for the topping.
- Remove eggplants from the oven, flip them over, and spoon the topping mixture over them.
- Return to the oven and bake for an additional 10 minutes.
Notes
Make ahead by prepping eggplants in advance. Use an air fryer for quicker cooking if needed.
Nutrition
- Serving Size: 1 serving
- Calories: 245
- Sugar: 5g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 9g
- Protein: 8g
- Cholesterol: 30mg