Low Fat Aubergine Saganaki

Indulge in the Mediterranean flavors of Low Fat Aubergine Saganaki, a vibrant and wholesome twist on the Greek classic. This lighter version features tender, oven-baked aubergine (eggplant) slices layered with a rich, herb-infused tomato sauce, delicately spiced with red chili flakes for a subtle kick. Topped with crumbled reduced-fat feta and baked to golden perfection, it's a guilt-free comfort dish that's as nourishing as it is delicious. Ready in just 45 minutes, this recipe is perfect for a quick weeknight dinner or an impressive vegetarian side dish. Garnished with fresh parsley, it pairs beautifully with crusty bread or a crisp green salad. A must-try for lovers of Mediterranean cuisine!

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 medium aubergines (eggplants)
• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 400 grams canned crushed tomatoes
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 0.5 teaspoon red chili flakes
• 150 grams reduced-fat feta cheese, crumbled
• 2 tablespoons fresh parsley, chopped
• 0 to taste salt
• 0 to taste black pepper

Directions

Step 1

Preheat your oven to 200°C (390°F).

Step 2

Slice the aubergines into 1 cm thick rounds.

Step 3

Heat the olive oil in a large non-stick skillet over medium heat. Add the onions and cook until soft, about 5 minutes.

Step 4

Add the minced garlic to the skillet and sauté for another 1 minute until fragrant.

Step 5

Stir in the crushed tomatoes, dried oregano, dried basil, and red chili flakes. Season with salt and pepper to taste. Simmer the sauce for 10 minutes over low heat until it thickens slightly.

Step 6

While the sauce is simmering, lightly spray a large baking sheet with oil. Place the aubergine slices on the sheet, trying not to overlap them.

Step 7

Bake the aubergines in the preheated oven for 10 minutes, flip them over, and bake for another 10 minutes until tender and lightly golden.

Step 8

Once the aubergines are cooked, layer them in a baking dish. Pour the tomato sauce over the aubergines to cover them evenly.

Step 9

Sprinkle the crumbled reduced-fat feta cheese over the top.

Step 10

Place the baking dish back in the oven and bake for another 10 minutes until the cheese is melted and slightly browned.

Step 11

Remove from the oven and let it cool slightly. Sprinkle with freshly chopped parsley before serving.

Step 12

Serve warm as a side dish or a light main course.

Nutrition Facts

Serving size	(1150.3g)

Amount per serving	% Daily Value*
Calories	446.9

Total Fat 16.5g	0%
Saturated Fat 2.4g	0%
Polyunsaturated Fat 1.3g
Cholesterol 0mg	0%
Sodium 2884.1mg	0%
Total Carbohydrate 75.6g	0%
Dietary Fiber 28.3g	0%
Total Sugars 42.5g
Protein 13.5g	0%

Vitamin D 0IU	0%
Calcium 241.7mg	0%
Iron 6.9mg	0%
Potassium 3021.8mg	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: 29.4%

Protein: 10.7%

Carbs: 59.9%