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Roasted Greek Eggplant with Feta

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How to Make Roasted Greek Eggplant with Feta

Sides shouldn’t be thought of as afterthoughts. They deserve as much culinary love and attention as entrées. If you’re looking for a side dish that’ll impress, this roasted eggplant recipe is it. The finishing touches of fresh herbs, feta, and lemon zest make this side more like the star of the plate.


12 min prep time


30 min cook time


4servings


2 wedges

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Step-By-Step Instructions:

  1. Preheat the oven to 400°F. In a small bowl, whisk together the marinara sauce, lemon juice, oil, garlic, salt, and cinnamon. Arrange the eggplant wedges, skin side down, on an unbleached parchment paper–lined baking sheet. Generously brush the cut surfaces of the eggplant wedges with the marinara mixture.
  2. Roast the eggplant wedges until fully cooked, about 30 minutes.
  3. Transfer to a platter, sprinkle with the parsley, mint, feta, and lemon zest, and serve.
Veggie Rich
Mediterranean
Foodie
Holidays & Entertaining
Sides
Vegetarian
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Nutrition facts

4 Servings



  • Serving Size

    2 wedges


  • Amount per serving



    Calories





    110

  • % Daily value*

  • Total Fat
    5g

    6%

    • Saturated Fat
      1.5g

      8%
    • Trans Fats
      0g

  • Cholesterol
    5mg

    2%

  • Sodium
    280mg

    12%

  • Total Carbohydrate
    14g

    5%

    • Dietary Fiber
      6g

      21%
    • Total Sugars
      7g

  • Protein
    3g

  • Potassium
    520mg
    11%

Ingredients

marinara sauce
3 tbsp

Juice and zest of 1/2 small lemon (divided)
1

Extra Virgin Olive Oil
1 tbsp

large clove garlic (minced)
1 clove

sea salt
1/4 tsp

ground cinnamon (ground)
1/4 tsp

small eggplants (each quartered lengthwise, stems removed)
2

fresh parsley
3 tbsp

chopped fresh mint OR 1 teaspoon chopped fresh oregano
1 tbsp

feta cheese (finely crumbled)
3 tbsp

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