Low Carb Aubergine Saganaki

Experience the bold Mediterranean flavors of Low Carb Aubergine Saganaki, a mouthwatering twist on a classic Greek dish that's perfect for your healthy eating goals. Tender cubes of golden-brown aubergines are simmered in a rich tomato and garlic sauce, infused with oregano and a hint of heat from red pepper flakes. Topped with creamy, tangy crumbled feta and baked to bubbly perfection, this dish is both comforting and low-carb friendly. Whether served as a satisfying vegetarian main course or a flavorful side, this one-pan wonder is easy to prepare and loaded with wholesome ingredients. Garnished with fresh parsley, it's as vibrant on the table as it is delicious on the palate!

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 medium Aubergines (Eggplants)
• 4 tablespoons Olive oil
• 3 large, minced Garlic cloves
• 1 medium, finely chopped Onion
• 400 grams Canned tomatoes
• 1 tablespoon Tomato paste
• 0.5 teaspoon Red pepper flakes
• 1 teaspoon Dried oregano
• 150 grams, crumbled Feta cheese
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 2 tablespoons, chopped Fresh parsley

Directions

Step 1

Slice the aubergines into 1-inch cubes and sprinkle them with a bit of salt. Set aside in a colander for about 10 minutes to draw out any bitterness, then pat dry with a clean towel.

Step 2

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the aubergine cubes and cook until they are golden brown on all sides, about 10 minutes. Remove the aubergine from the skillet and set aside.

Step 3

In the same skillet, heat the remaining 2 tablespoons of olive oil. Add the minced garlic and chopped onion, sautéing until the onion becomes translucent, approximately 5 minutes.

Step 4

Stir in the canned tomatoes, tomato paste, red pepper flakes, and dried oregano. Season the mixture with salt and black pepper.

Step 5

Return the aubergine cubes to the skillet, gently stirring to combine. Reduce the heat to low and let the sauce simmer for 15 minutes, allowing the flavors to meld.

Step 6

Preheat your oven to 190°C (375°F). Transfer the aubergine mixture to an ovenproof dish and evenly sprinkle the crumbled feta cheese over the top.

Step 7

Bake in the preheated oven for 10 minutes, or until the feta is slightly golden and begins to melt.

Step 8

Remove from the oven and allow to cool slightly. Garnish with freshly chopped parsley before serving. Enjoy your Low Carb Aubergine Saganaki as a main dish or a savory side!

Nutrition Facts

Serving size	(1403.5g)

Amount per serving	% Daily Value*
Calories	1340.5

Total Fat 102.4g	0%
Saturated Fat 31.8g	0%
Polyunsaturated Fat 9.6g
Cholesterol 141.5mg	0%
Sodium 3445.3mg	0%
Total Carbohydrate 81.1g	0%
Dietary Fiber 29.6g	0%
Total Sugars 41.9g
Protein 35.1g	0%

Vitamin D 24IU	0%
Calcium 1005.4mg	0%
Iron 7.0mg	0%
Potassium 2830.5mg	0%

*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.

Source of Calories

Fat: 66.5%

Protein: 10.1%

Carbs: 23.4%