Eggplant and Feta Bake

This Eggplant and Feta Bake is a delightful low-carb Greek breakfast dish that combines the rich flavors of roasted eggplant with the tangy creaminess of feta cheese, making it a perfect start to your day. It's easy to prepare and packed with nutritious ingredients that will keep you satisfied.

Ingredients

• Eggplant - 1 medium (about 250g)
• Feta cheese - 100g, crumbled
• Olive oil - 2 tablespoons
• Garlic - 2 cloves, minced
• Cherry tomatoes - 150g, halved
• Fresh parsley - 2 tablespoons, chopped
• Oregano - 1 teaspoon, dried
• Black pepper - to taste
• Salt - to taste
• Eggs - 2 large

Steps

1. Preheat the oven to 200°C (400°F).
2. Slice the eggplant into 1 cm thick rounds, sprinkle with salt, and let them sit for about 10 minutes to draw out moisture.
3. Rinse the eggplant slices under cold water and pat them dry with a paper towel.
4. In a baking dish, arrange the eggplant slices in a single layer and drizzle with 1 tablespoon of olive oil. Bake for 15 minutes until tender.
5. In a bowl, combine the crumbled feta, minced garlic, halved cherry tomatoes, chopped parsley, dried oregano, black pepper, and remaining olive oil. Mix well.
6. Remove the eggplant from the oven and layer the feta mixture evenly over the eggplant slices.
7. Create two small wells in the mixture and crack an egg into each well.
8. Return the baking dish to the oven and bake for an additional 10-12 minutes, or until the eggs are set to your liking.
9. Remove from the oven, let it cool for a couple of minutes, and serve warm.

Nutrition

• Calories: 300
• Protein: 15 g
• Carbs: 12 g
• Fiber: 5 g
• Sugar: g
• Sodium: 700 mg
• Cholesterol: 370 mg
• Total Fat: 20 g
• Saturated Fat: 6 g
• Unsaturated Fat: 14 g
• Water: 0.3 L

Health Benefits

• Rich in antioxidants from eggplant, which can help reduce inflammation.
• Feta cheese provides a good source of protein and calcium.

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