Oven Roasted Eggplant With Feta

Oven Roasted Eggplant With Feta

4 of 5 (8)
member ratings
Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 122.0
  • Total Fat: 4.5 g
  • Cholesterol: 10.1 mg
  • Sodium: 987.8 mg
  • Total Carbs: 14.4 g
  • Dietary Fiber: 5.9 g
  • Protein: 8.5 g

View full nutritional breakdown of Oven Roasted Eggplant With Feta calories by ingredient


Introduction

I LOVE eggplant and Feta cheese together it's a creamy, salty combination. Even my husband who doesn't like eggplant liked this! I LOVE eggplant and Feta cheese together it's a creamy, salty combination. Even my husband who doesn't like eggplant liked this!
Number of Servings: 2

Ingredients

    1 Medium Eggplant Peeled & Sliced in 1/2 inch slices
    1/2 Cup Reduced Fat Feta Cheese
    1/2 tsp Sea Salt
    1/2 tsp Black Pepper

Directions

*Preheat oven to 400 degrees
*Cover cookie sheet with foil and spray WELL with cooking spray.
*Arrange slices on cookie sheet - spray eggplant and salt and pepper each side (keep in mind Feta is salty...don't go crazy!!)
*Bake for 15 minutes
*Flip eggplant and top with cheese
*Bake an additional 15 minutes

Makes 2 generous servings

Number of Servings: 2

Recipe submitted by SparkPeople user OHTRISSA.

Member Ratings For This Recipe


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    Incredible!
    Very tasty! I grew the eggplant and love feta, so it was a great combination. - 9/13/20


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    Good
    This was very good, but my love of eggplant probably prejudices me! Pretty brown. I think some color sides would be nice. I used full fat feta and spray olive oil. - 8/8/18


  • no profile photo

    Very Good
    - 2/20/16


  • no profile photo

    O.K.
    My husband loved this, but I was not a fan at all. I think it was the feta, because I love eggplant with parmesan. Hot feta just didn't set well with me. - 1/27/15


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    Good
    The eggplant turned out too dry and salty, but I did like how the feta cheese browned instead of melting. Might have overcooked it or used too much salt though. Have to try again to be sure! - 3/6/13