Roasted Greek Eggplant With Feta
Per ServingRoasted 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
- 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.
- Roast the eggplant wedges until cooked through and soft, about 30 minutes.
- 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.
