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21Ingredients
50Minutes
310Calories
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Description
Roasted eggplant halves plated with two sauces, fresh cherry tomatoes, and feta cheese. This dish tastes like it came from a Mediterranean restaurant.
Ingredients
US|METRIC
2 SERVINGS
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Directions
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- Cut the eggplant in half lengthwise and place cut side up on the prepared baking sheet. Rub with the olive oil and sprinkle liberally with the salt and black pepper.
- Roast the eggplant on middle rack of oven until tender, 27-30 minutes. While eggplant bakes, prepare the dressings.
NutritionView More
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310Calories
Sodium
Fat
Protein
Carbs
Fiber
Calories310Calories from Fat150 |
% DAILY VALUE |
Total Fat17g26% |
Saturated Fat4.5g23% |
Trans Fat |
Cholesterol15mg5% |
Sodium1490mg62% |
Potassium1070mg31% |
Protein11g22% |
Calories from Fat150 |
% DAILY VALUE |
Total Carbohydrate38g13% |
Dietary Fiber15g60% |
Sugars9g18% |
Vitamin A10% |
Vitamin C60% |
Calcium30% |
Iron30% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Recipe Tags
Reviews(7)

Nicole a month ago
Great! Tasted gourmet. Would definitely make this again. Had no mint so I used fresh parsley. Would even make the sauces again to go with other vegetables.

Nicola a year ago
This was amazing, a new weekly favourite. I adjust the salad topping depending on what we have in the fridge and recommend trying with beetroot and or cucumber as well as the tomatoes. I also only make one dressing and throw everything into the yoghurt tahini. No honey either as we’re sweet enough!

Farouki a year ago
It was great, sadly I couldn't find tahini sauce so used some more Greek yogurt.
Great veggie dish to have to balance out the week :)

Al bo 2 years ago
Nice, easy variation to normal aubergine dish like this. Liked it wit the two sauces. No feta on top, already enough fat and sauce.