Eggplant and Tomato Bake

This Eggplant and Tomato Bake is a delightful low-carb Greek brunch dish that brings together the earthy flavors of roasted eggplant and the sweetness of ripe tomatoes. Topped with a sprinkle of feta and fresh herbs, it's a healthy and satisfying meal perfect for any time of the day.

Ingredients

• Eggplant - 1 medium (approx. 250g)
• Tomatoes - 2 large (approx. 300g)
• Feta cheese - 100g, crumbled
• Olive oil - 2 tablespoons
• Garlic - 2 cloves, minced
• Dried oregano - 1 teaspoon
• Fresh basil - 2 tablespoons, chopped
• Salt - to taste
• Black pepper - to taste

Steps

1. Preheat the oven to 200°C (400°F).
2. Slice the eggplant into 1 cm thick rounds and sprinkle with salt. Let them sit for 15 minutes to draw out moisture.
3. Rinse the eggplant slices under cold water and pat them dry with paper towels.
4. In a large mixing bowl, combine the eggplant slices, olive oil, minced garlic, dried oregano, salt, and black pepper. Toss until all slices are well coated.
5. Arrange the eggplant slices in a single layer on a baking tray lined with parchment paper. Bake in the preheated oven for 20 minutes until tender and slightly golden.
6. While the eggplant is baking, chop the tomatoes and mix them with fresh basil and a pinch of salt in a bowl.
7. After 20 minutes, remove the eggplant from the oven and layer the chopped tomatoes evenly over the eggplant slices.
8. Sprinkle the crumbled feta cheese on top of the tomatoes.
9. Return the baking tray to the oven and bake for an additional 10 minutes until the feta is slightly golden.
10. Remove from the oven and allow to cool for a few minutes before serving.

Nutrition

• Calories: 300
• Protein: 10 g
• Carbs: 14 g
• Fiber: 6 g
• Sugar: 5 g
• Sodium: 700 mg
• Cholesterol: 25 mg
• Total Fat: 22 g
• Saturated Fat: 6 g
• Unsaturated Fat: 16 g
• Water: 0.5 L

Health Benefits

• Rich in fiber, aiding digestion and promoting gut health.
• Contains antioxidants that may help reduce inflammation and protect against chronic diseases.

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