Mediterranean Diet Aubergine Rotie
Elevate your plant-based cooking with this mouthwatering Mediterranean Diet Aubergine Rôtie, a vibrant dish that celebrates wholesome ingredients and bold flavors. Perfectly roasted aubergines (eggplants) are transformed into tender, golden boats, lovingly drizzled with a zesty garlic-lemon sauce and topped with juicy cherry tomatoes. Crunchy toasted pine nuts and creamy crumbled feta add layers of texture, while a sprinkle of fresh parsley brings a bright herbal finish. Ideal as a nutritious vegetarian main course or a standout side, this recipe is a Mediterranean masterpiece that’s as nourishing as it is delicious. Ready in just 50 minutes, it’s proof that healthy eating doesn’t sacrifice flavor. Keywords: Mediterranean diet, roasted aubergine recipe, garlic lemon drizzle, vegetarian main dish.
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Recipe Information
Ingredients
- 2 large aubergines (eggplants)
- 60 ml extra virgin olive oil
- 3 medium garlic cloves
- 30 ml fresh lemon juice
- 15 g fresh parsley
- 1 tsp sea salt
- 0.5 tsp freshly ground black pepper
- 50 g crumbled feta cheese
- 25 g pine nuts
- 100 g cherry tomatoes
Instructions
Preheat your oven to 200°C (400°F).
Wash the aubergines and slice them in half lengthwise. Score the flesh in a criss-cross pattern, without cutting through the skin.
Place the aubergine halves on a baking sheet, flesh side up. Drizzle 40 ml of the olive oil over the scored flesh, then sprinkle with sea salt and half the black pepper.
Roast the aubergines in the preheated oven for 25-30 minutes or until the flesh is tender and golden brown.
While the aubergines are roasting, prepare the garlic lemon drizzle: mince the garlic cloves and mix them with the remaining 20 ml of olive oil, lemon juice, remaining black pepper, and half of the chopped parsley. Stir well and set aside.
Toast the pine nuts in a dry skillet over medium heat for about 3-4 minutes, stirring frequently until golden brown. Remove from heat and set aside.
Once the aubergines are roasted, remove them from the oven and allow to cool slightly for a few minutes.
Arrange the halved cherry tomatoes on top of the aubergines, then drizzle the garlic lemon mixture over them.
Top the aubergines with crumbled feta, toasted pine nuts, and the remaining chopped parsley.
Serve warm or at room temperature, as a delightful main dish or side.
Nutrition Facts
Calories |
1096 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.3 g | 111% | |
| Saturated Fat | 16.7 g | 84% | |
| Polyunsaturated Fat | 8.5 g | ||
| Cholesterol | 44 mg | 15% | |
| Sodium | 3183 mg | 138% | |
| Total Carbohydrate | 77.2 g | 28% | |
| Dietary Fiber | 33.5 g | 120% | |
| Total Sugars | 39.4 g | ||
| Protein | 24.8 g | 50% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 336 mg | 26% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 2899 mg | 62% | |
*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.
