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6 servings
30 min active time
1 h 2 min total time
An fresh appetizer by its self or an entree served over wild or brown rice.
4.5 (2 votes)
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Original
2 cut in 0.75 in rounds | |
1 tsp | |
2 Tbsp | |
1⁄4 cup chopped | |
1⁄4 cup chopped | |
1⁄2 cup |
6 Tbsp | |
2 finely diced | |
1⁄2 tsp | |
3 Tbsp | |
2 Tbsp finely diced | |
1⁄2 tsp | |
1 pinch |
Amount per serving
Daily %
Calories
249
12%
Total Fat
22 g
28%
Cholesterol
15 mg
5%
Sodium
785 mg
34%
Total Carbohydrates
12 g
4%
Fiber
5.3 g
19%
Total Sugar
6.1 g
Proteins
4.2 g
8%
Calcium
109 mg
8%
Iron
1.1 mg
6%
Potassium
427 mg
9%
Vitamin D
0.067 mcg
0%
Daily % are based on a 2000-calorie diet. Your daily values may be higher or lower depending on your needs (guideline from FDA).
Disclaimer: The nutrition depends on the products you use, as there can be large variations between products. This information may be incomplete/inaccurate, as we may not have accurate data for some ingredients.
Eggplant Salting (Optional)
- 1Cut both ends off the eggplants and cut into slices 3/4 inches thick.
- 2If you're salting the eggplant, lay it out on paper towels and sprinkle with salt. Let the eggplant sit about 20 minutes, or until you see beads of water released.
- 3Then turn over and sprinkle with salt and let sit about 20 minutes more on the second side. Right after 2nd salting start to preheat oven see step 1 in prep and cooking.
- 4After 20 mins rinse salt off eggplant and pat dry with paper towel.
Vinaigrette
- 1While eggplant sits, put garlic, salt, lemon juice, and shallots or red onion into food processor fitted with steel blade, pulse until all ingredients are well combined, then let sit for 10 minutes. After ten minutes, put mixture in small bowl, stir in ground cumin, Cayenne, and other all purpose seasoning blend if desired, then whisk in olive oil.
Prep And Cooking
- 1Preheat oven to 425 degrees Fahrenheit.
- 2Wash fresh herbs and finely chop with a large knife. Crumble Feta into a small bowl.
- 3Brush eggplant with olive oil on both sides.
- 4Lay eggplant baking sheet, optionally on a grate as well. Bake for 10 mins then remove from oven and flip, bake another 10 mins on opposite side. Check eggplant with knife (should pierce easily) and repeat of need 1 more time for a total of 30 mins in the oven.
- 5Arrange eggplant on a serving tray or baking sheet, drizzle with garlic-cumin vinaigrette, and sprinkle with crumbled feta and herbs.
Published by Callan Curtis