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roasted eggplant featured

Roasted Eggplant with Tomato and Feta

This roasted eggplant dish combines the rich, smoky flavor of eggplant with the sweetness of tomatoes and tanginess of feta cheese for a winning combination that's sure to impress. Give it a try tonight!
5 from 1 vote
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Side Dish
Cuisine American
Servings 3 cups
Calories 286 kcal

Ingredients
  

  • 2 Small Eggplants cut into small chunks
  • 1 teaspoon 5g olive oil
  • Kosher Salt
  • About 1 cup Grape Tomatoes halved
  • About 1 cup Fresh Basil Leaves chopped
  • 1 15 oz can Chickpeas Garbanzo Beans drained and rinsed
  • ½ cup 68g of Crumbled Feta

Instructions
 

  • Preheat the oven to 475 degrees
  • Prep all the ingredients.
    2 Small Eggplants cut into small chunks, 1 teaspoon 5g olive oil, Kosher Salt, About 1 cup Grape Tomatoes halved, About 1 cup Fresh Basil Leaves chopped, 1 15 oz can Chickpeas, ½ cup 68g of Crumbled Feta
  • Toss everything in a bowl until well coasted and mixed.
  • pour into a casserole dish.
  • Bake for 30 minutes tossing once or twice during cooking.
  • Now you can eat it straight up, put it in a pita, on a wrap or serve it on a bed of baby spinach like I did.

Nutrition

Calories: 286kcalCarbohydrates: 41gProtein: 15gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gCholesterol: 22mgSodium: 727mgPotassium: 1074mgFiber: 17gSugar: 12gVitamin A: 1034IUVitamin C: 15mgCalcium: 223mgIron: 3mg
Keyword Eggplant, Feta, Roasted, Tomato
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