Baked Eggplant And Zucchini With Feta
User Reviews
0.0
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Unrated
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Prep Time
10 mins
-
Cook Time
1 hr 10 mins
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Servings
4
-
Calories
518 kcal
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Course
Side Dish, Main Course
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Cuisine
Mediterranean, Greek
Baked Eggplant And Zucchini With Feta
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Only garden fresh ingredients, some feta cheese, and extra virgin olive oil is all you need to make this scrumptious casserole dish.
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Ingredients
- 600 grams (3 medium-large) very ripe tomatoes you may use Roma or cherry tomatoes as well
- 70 grams (1 medium) sweet red pepper
- 100 grams (1 small) onion
- 450 grams (16 ounces) baby zucchini
- 600 grams (1.3 pounds) eggplants preferably the fairy tale eggplant variety
- 5 large garlic cloves
- 10 tablespoons extra virgin olive oil
- 1½ tablespoons fresh basil finely chopped
- 1½ tablespoons fresh parsley finely chopped
- 1 teaspoon fresh mint minced
- 150 grams (5.3 ounces) feta cheese crumbled
- salt and pepper
Instructions
- Preheat oven to 200°C / 390°F.
- Cut tomatoes, peppers, and onions into bite-sized pieces and add to a food processor.
- Pulse until smooth. Season with salt and pepper.
- Cut the zucchini into bite-sized pieces (about 3cm / 1¼-inch thick) and add to a casserole dish.
- Chop the garlic cloves and add to the baking dish as well.
- Cut the eggplant into thick bite-sized slices (about 1,5 cm / ¾-inch thick).
- Season the veggies with salt and pepper and toss to combine.
- Spread the tomato sauce (pulsed tomatoes) on top with a spoon.
- Add the fresh herbs on top and mix them in gently with a spoon. Drizzle with olive oil on top. Pour in ⅓ cup of water.
- Cover the dish with aluminum foil.
- Bake for about 1 hour.
- Uncover the dish, if it's too liquid roast uncovered for 5-10 minutes.
- Add the crumbled feta cheese on top and roast for about 10 minutes.
- Serve with bread and enjoy!
Nutrition Information
Show Details
Serving
1serving
Calories
518kcal
(26%)
Carbohydrates
24g
(8%)
Protein
12g
(24%)
Fat
44g
(68%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
4g
Monounsaturated Fat
27g
Cholesterol
33mg
(11%)
Sodium
445mg
(19%)
Potassium
1338mg
(38%)
Fiber
8g
(32%)
Sugar
11g
(22%)
Vitamin A
2709IU
(54%)
Vitamin C
90mg
(100%)
Calcium
255mg
(26%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 518 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 518kcal | 26% |
| Carbohydrates | 24g | 8% |
| Protein | 12g | 24% |
| Fat | 44g | 68% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 27g | 135% |
| Cholesterol | 33mg | 11% |
| Sodium | 445mg | 19% |
| Potassium | 1338mg | 28% |
| Fiber | 8g | 32% |
| Sugar | 11g | 22% |
| Vitamin A | 2709IU | 54% |
| Vitamin C | 90mg | 100% |
| Calcium | 255mg | 26% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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