Low Carb Aubergine Saganaki
Indulge in the savory delights of Mediterranean cuisine with this Low Carb Aubergine Saganaki recipe, a hearty yet guilt-free dish perfect for health-conscious foodies. Featuring golden-brown aubergine cubes simmered in a robust tomato and garlic sauce, this recipe is elevated with tangy crumbled feta cheese and fragrant oregano. Its low-carb profile makes it an excellent choice for those watching their carb intake without compromising on satisfying flavors. After a brief bake in the oven to melt the cheese to perfection, this dish is finished with a sprinkle of fresh parsley for a burst of color and freshness. Whether served as a comforting main or a delectable side, this easy-to-make, 45-minute recipe pairs beautifully with a crisp green salad or simply enjoyed on its own. Ideal for weeknight dinners or casual gatherings, this dish delivers bold Mediterranean flavors in every bite!
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Recipe Information
Ingredients
- 2 medium Aubergines (Eggplants)
- 4 tablespoons Olive oil
- 3 large, minced Garlic cloves
- 1 medium, finely chopped Onion
- 400 grams Canned tomatoes
- 1 tablespoon Tomato paste
- 0.5 teaspoon Red pepper flakes
- 1 teaspoon Dried oregano
- 150 grams, crumbled Feta cheese
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons, chopped Fresh parsley
Instructions
Slice the aubergines into 1-inch cubes and sprinkle them with a bit of salt. Set aside in a colander for about 10 minutes to draw out any bitterness, then pat dry with a clean towel.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the aubergine cubes and cook until they are golden brown on all sides, about 10 minutes. Remove the aubergine from the skillet and set aside.
In the same skillet, heat the remaining 2 tablespoons of olive oil. Add the minced garlic and chopped onion, sautéing until the onion becomes translucent, approximately 5 minutes.
Stir in the canned tomatoes, tomato paste, red pepper flakes, and dried oregano. Season the mixture with salt and black pepper.
Return the aubergine cubes to the skillet, gently stirring to combine. Reduce the heat to low and let the sauce simmer for 15 minutes, allowing the flavors to meld.
Preheat your oven to 190°C (375°F). Transfer the aubergine mixture to an ovenproof dish and evenly sprinkle the crumbled feta cheese over the top.
Bake in the preheated oven for 10 minutes, or until the feta is slightly golden and begins to melt.
Remove from the oven and allow to cool slightly. Garnish with freshly chopped parsley before serving. Enjoy your Low Carb Aubergine Saganaki as a main dish or a savory side!
Nutrition Facts
Calories |
1340 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 102.4 g | 131% | |
| Saturated Fat | 31.8 g | 159% | |
| Polyunsaturated Fat | 9.6 g | ||
| Cholesterol | 142 mg | 47% | |
| Sodium | 3445 mg | 150% | |
| Total Carbohydrate | 81.1 g | 29% | |
| Dietary Fiber | 29.6 g | 106% | |
| Total Sugars | 41.9 g | ||
| Protein | 35.1 g | 70% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1005 mg | 77% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 2830 mg | 60% | |
*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.
