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Keto Thanksgiving Roasted Eggplant with Feta and Herbs
How to Make It
Step 1
Preheat your oven to 425F/220C and line a baking sheet with parchment paper. Wash the eggplants and slice them into 1 cm/ ½ inch disks. Brush both sides of the eggplant slices with 1 tbsp olive oil and sprinkle with ½ tsp salt.
Step 2
Arrange the eggplant slices on the baking sheet and bake for 10 minutes. Flip the pieces and bake for another 5-7 minutes. Mince the garlic and add it to a small bowl. Whisk in 3 tbsp olive oil, vinegar, cumin, and chili flakes.
Step 3
Chop the parsley and mint and set them aside. Crumble the feta cheese and set it aside.
Step 4
To assemble, place the eggplant slices on a serving plate. Top with crumbled feta and chopped herbs. Drizzle the vinaigrette right before serving!
Ingredients
- Eggplant, raw – 1 large
- Extra virgin olive oil – 4 tbsp
- Salt – 0.5 tsp
- Garlic – 1 clove
- Balsamic vinegar – 1 tbsp
- Crushed Red Pepper Flakes – 0.5 tsp
- Cumin, ground – 0.5 tsp
- Parsley – 0.25 cup
- Mint Leaves – 0.25 cup
- Feta cheese – 60 g
