Eggplant and Feta Salad

This Eggplant and Feta Salad is a refreshing twist on the classic Greek salad, featuring roasted eggplant and creamy feta cheese. It's a low-carb, flavorful dish that's perfect as a light lunch or a side dish for dinner.

Ingredients

• Eggplant - 200 grams
• Feta cheese - 100 grams, crumbled
• Cherry tomatoes - 150 grams, halved
• Cucumber - 100 grams, diced
• Red onion - 50 grams, thinly sliced
• Olive oil - 2 tablespoons
• Lemon juice - 1 tablespoon
• Dried oregano - 1 teaspoon
• Salt - to taste
• Black pepper - to taste
• Fresh parsley - 2 tablespoons, chopped

Steps

1. Preheat the oven to 200°C (400°F).
2. Slice the eggplant into 1 cm thick rounds and sprinkle with salt. Let it sit for 10 minutes to draw out moisture.
3. Pat the eggplant dry with paper towels, then place the slices on a baking sheet lined with parchment paper.
4. Drizzle with 1 tablespoon of olive oil and roast in the preheated oven for about 20 minutes, flipping halfway through, until golden and tender.
5. While the eggplant is roasting, prepare the salad by combining the cherry tomatoes, cucumber, red onion, and parsley in a large bowl.
6. In a small bowl, whisk together the remaining olive oil, lemon juice, oregano, salt, and black pepper.
7. Once the eggplant is done, let it cool slightly before cutting it into bite-sized pieces.
8. Add the roasted eggplant and crumbled feta cheese to the salad mixture and drizzle with the dressing.
9. Toss gently to combine, and serve immediately.

Nutrition

• Calories: 220
• Protein: 8 g
• Carbs: 10 g
• Fiber: 5 g
• Sugar: g
• Sodium: 600 mg
• Cholesterol: 20 mg
• Total Fat: 18 g
• Saturated Fat: 5 g
• Unsaturated Fat: 13 g
• Water: 0.3 L

Health Benefits

• Rich in antioxidants from eggplant and tomatoes, promoting heart health.
• High in fiber, which aids digestion and helps maintain stable blood sugar levels.

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