Eggplant salad with tomato and feta cheese
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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|
- 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
Combine rosemary, two cloves garlic and olive oil in a bowl.
Spread over eggplant slices.
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.
On a plate, add the eggplant slice with the remaining ingredients.
Garnish with basil leaves.
Chill for 20 minutes, then serve. You can serve it at room temperature also.
|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|