• 55minutes
  • 185calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12, C
MineralsNatrium, Chromium, Calcium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 850 g eggplants

  2. olive oil or cooking spray

  3. 1 tablespoon lemon juice

  4. 200 g feta cheese , crumbled

  5. 1/3 cup flat leaf parsley , roughly chopped

  6. salt and pepper

Instructions Jump to Ingredients ↑

  1. Preheat oven to 200c.

  2. Pierce eggplant all over with a skewer and either rub or spray with oil.

  3. Place on a baking sheet.

  4. Roast for 35-40 minutes or until very tender.

  5. Allow to cool for 10 minutes.

  6. Cut the eggplants in half and scoop out the flesh with a metal spoon, discarding the skin.

  7. Place the flesh in a bowl, add the lemon juice, three-quarters of the feta and three-quarters of the parsley.

  8. Season with salt and pepper.

  9. Sprinkle with the remaining feta and parsley and serve.


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