Eggplant salad with tomato and feta cheese

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

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