Lunch · Mediterranean

Roasted Eggplant with Feta

Name: Roasted Eggplant with Feta
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 1 serving
Cuisine: Mediterranean
Ingredients: 250 g Eggplant; 50 g Feta

Roasted eggplant, feta and tomato — a Mediterranean mezze.

per serving: 349 kcal
Protein: 12 g
Total time: 45 min
Makes: 1 serving

Low carb
Vegetarian

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Ingredients

For 1 serving

Eggplant250 g
Feta50 g
+ 4 ingredients in Premium

Nutrition per serving

Calories	349 kcal
Protein	11.5 g
Carbohydrates	20.9 g
of which sugars	11.9 g
Fat	26.1 g
Fiber	8.9 g
Sodium	514 mg

Calculated by Mizen from the weight of each ingredient, using public food composition tables (such as CIQUAL and USDA). A value that is not known is left out, never shown as zero.

Allergens

Major allergens identified in the ingredients: milk.

This is not a guarantee: always check the labels of the products you use, especially in case of allergy.

Instructions

Preheat the oven to 200 °C (400 °F).
Cut the eggplant (250 g) into 1 cm slices and brush both sides with olive oil (14 g).
Roast for 25 to 30 minutes, turning halfway through: the slices should be golden and soft in the center.

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Recipes written and tested in writing by the Mizen editorial team. Photos are illustrative.