I Love Eggplants
Discover the magic of Mediterranean flavors with "I Love Eggplants," a vibrant and wholesome recipe that transforms humble eggplants into a roasted masterpiece bursting with color and taste. Perfectly tender eggplant halves are oven-roasted and topped with a fragrant garlic, cumin, and paprika-spiced tomato sauce, then finished with creamy crumbled feta and a sprinkle of fresh parsley. A zesty squeeze of lemon ties it all together, making this dish an irresistible choice as a vegetarian main or an elegant side. With just 15 minutes of prep time and simple ingredients like cherry tomatoes, olive oil, and a handful of pantry staples, this recipe is as easy to whip up as it is satisfying to eat. Whether you’re a fan of eggplants or looking to fall in love with them, this recipe is sure to become a household favorite!
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Recipe Information
Ingredients
- 2 large eggplants
- 3 tablespoons olive oil
- 3 large garlic cloves
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 cup cherry tomatoes
- 1 cup feta cheese
- 2 tablespoons fresh parsley
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 medium lemon
Instructions
Preheat your oven to 400°F (200°C).
Wash the eggplants and cut them in half lengthwise. Use a knife to score the flesh in a crosshatch pattern, being careful not to cut through the skin.
Brush the cut sides of the eggplants generously with 2 tablespoons of olive oil and sprinkle them with the salt and black pepper.
Place the eggplants, cut side down, on a baking sheet lined with parchment paper. Roast them in the preheated oven for 25 minutes or until the flesh is tender and golden brown.
While the eggplants are roasting, finely mince the garlic and sauté it in the remaining 1 tablespoon of olive oil over medium heat for 1-2 minutes until fragrant.
Add the ground cumin and paprika to the sautéed garlic, stirring for 30 seconds to toast the spices slightly.
Chop the cherry tomatoes in halves and stir them into the garlic and spice mixture. Cook for 3-5 minutes on low heat until the tomatoes soften and release their juices.
Remove the roasted eggplants from the oven and carefully turn them cut side up. Use a spoon to gently mash the flesh while keeping it inside the skin.
Spoon the tomato mixture evenly over each eggplant half.
Crumble feta cheese over the top of the tomato mixture, then return the eggplants to the oven and roast for an additional 5 minutes, or until the cheese softens slightly.
Chop the fresh parsley and sprinkle it over the eggplants, along with a fresh squeeze of lemon juice for a bright finish.
Serve warm as a main dish or side dish, garnished with extra parsley if desired.
Nutrition Facts
Calories |
1091 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.3 g | 99% | |
| Saturated Fat | 26.9 g | 134% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 134 mg | 44% | |
| Sodium | 4117 mg | 179% | |
| Total Carbohydrate | 80.3 g | 29% | |
| Dietary Fiber | 33.5 g | 120% | |
| Total Sugars | 32.8 g | ||
| Protein | 34.7 g | 69% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 946 mg | 73% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 2870 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
