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Diabetes Forecast

The Healthy Living Magazine

Roasted Greek Eggplant With Feta

Per Serving

Roasted Greek Eggplant With Feta

Makes: 4 servings
Serving Size: 2 wedges
Calories 110
Fat 4.5 g
Saturated Fat 1 g
Trans Fat 0 g
Carbohydrate 18 g
Fiber 5 g
Sugars 7 g
Cholesterol 5 mg
Sodium 75 mg
Potassium 280 mg
Protein 2 g
Phosphorus 40 mg
Choices: Nonstarchy Vegetable 3, Fat 1
  • Makes: 4 servings
  • Serving Size: 2 wedges
  • Preparation Time: 12 minutes
  • Cooking Time: 30 minutes

Ingredients

3 Tbsp. marinara sauce
1 Tbsp. lemon juice, plus zest of 1/2 small lemon, divided
1 Tbsp. extra-virgin olive oil
1 large clove garlic, minced
1/4 tsp. ground cinnamon
2 small (14-oz) eggplants, each quartered lengthwise in wedges, stems removed
3 Tbsp. chopped fresh flat-leaf parsley
1 Tbsp. chopped fresh mint
1 Tbsp. finely crumbled feta cheese

Directions

  1. Preheat the oven to 400° F. In a small bowl, whisk together the marinara sauce, lemon juice, oil, garlic, and cinnamon. Arrange the eggplant wedges, skin side down, on an unbleached parchment paper–lined baking sheet. Generously brush the flesh of the eggplant wedges with the marinara mixture.
  2. Roast the eggplant wedges until cooked through and soft, about 30 minutes.
  3. Transfer the wedges to a platter. Sprinkle with the parsley, mint, feta, and lemon zest, and serve.

Recipe adapted from The All-Natural Diabetes Cookbook: The Whole Food Approach to Great Taste and Healthy Eating by Jackie Newgent, RDN, CDN (American Diabetes Association, 2015). Order online at shopdiabetes.org or by calling 800-232-6733.

 
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