Eggplant salad with tomato and feta cheese

By Mrunal | Updated: 06/02/2019

In this Article

Ingredients
Method
Nutritional Information

This Italian dish is easy to make and is a flavourful recipe that makes good use of fresh vegetables and summer herbs. Roasted eggplant with a garlicky kick makes up a superb healthy salad with tomatoes and feta cheese. All those who run away from an eggplant will surely find this lip-smacking.

Serves	Preparation Time	Cooking Time
4 People	5 Minutes	20 Minutes

Ingredients

2 medium eggplants, cut into thin slices.
2 tbsp (tablespoons) rosemary, minced.
3 clove garlic, crushed.
2 large tomatoes, sliced.
¼ cup chopped fresh basil.
1 tbsp olive oil.
1 squeeze lemon juice.
4 tbsp low fat feta cheese cubes.
salt and pepper to taste

Method

Step 1

Combine rosemary, two cloves garlic and olive oil in a bowl.

Step 2

Spread over eggplant slices.

Step 3

In a frying pan, roast eggplant for 15 – 20 minutes until just tender. Flip halfway through to brown both sides. Remove from the oven and allow to cool.

Step 4

On a plate, add the eggplant slice with the remaining ingredients.

Step 5

Garnish with basil leaves.

Step 6

Chill for 20 minutes, then serve. You can serve it at room temperature also.

Nutritional Information

Calories	145 k cal	Saturated fatty acids	1.16 g
Monounsaturated fatty acids:	5.04 g	Polyunsaturated fatty acids:	1.00 g
Total fat:	7.20 g	Calories from fat:	64
Cholesterol:	—	Carbohydrate, by difference:	20.06 g
Total dietary fiber:	9.82 g	Protein:	3.51 g
Total lipid (fat)	7.65 g	Water:	319.34 g
Ash	2.27 g	Total sugars	8.87 g
Calcium	58 mg	Iron	1.41 mg
Magnesium	47 mg	Phosphorus:	88 mg
Potassium:	792 mg	Sodium:	11 mg