Low Sodium Aubergine Saganaki

Elevate your Mediterranean-inspired meals with this vibrant Low Sodium Aubergine Saganaki! Featuring tender roasted aubergine slices nestled in a rich, aromatic sauce of cherry tomatoes, sautéed red onions, and garlic, this dish is bursting with bold yet balanced flavors. The unsalted feta cheese adds a creamy touch, while fresh parsley, dried oregano, and a hint of crushed red pepper flakes bring a fragrant, zesty finish. With no added salt, this recipe is perfect for those seeking a heart-healthy option without compromising on taste. Ready in under an hour and ideal as a savory main course or a shareable appetizer, it pairs beautifully with crusty bread or fluffy couscous for a truly satisfying dining experience.

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 2 medium Aubergines (Eggplants)
• 200 grams Cherry tomatoes
• 3 large Garlic cloves
• 1 medium Red onion
• 4 tablespoons Extra-virgin olive oil
• 2 tablespoons Lemon juice
• 1 teaspoon Dried oregano
• 0.5 teaspoon Crushed red pepper flakes
• 2 tablespoons Fresh parsley
• 150 grams Feta cheese (unsalted)
• 0.25 teaspoon Black pepper

Directions

Step 1

Preheat your oven to 200°C (390°F).

Step 2

Cut the aubergines into 1.5 cm (about 0.6 inch) thick rounds and arrange them on a large baking sheet lined with parchment paper.

Step 3

Drizzle the aubergine slices with 2 tablespoons of olive oil, then sprinkle with black pepper. Roast in the oven for 20 minutes, flipping halfway through, until golden and tender.

Step 4

Meanwhile, slice the cherry tomatoes in half, thinly slice the red onion, and mince the garlic.

Step 5

In a large skillet, heat the remaining 2 tablespoons of olive oil over medium heat. Add the red onion and sauté for about 5 minutes until soft and translucent.

Step 6

Add the minced garlic, and cook for another minute until fragrant.

Step 7

Stir in the cherry tomatoes and cook for about 5-7 minutes until they start to soften and release their juices.

Step 8

Add the lemon juice, dried oregano, and crushed red pepper flakes to the skillet. Mix well and let it cook for another 3-4 minutes.

Step 9

Reduce the heat to low, crumble the unsalted feta cheese over the tomato mixture, and stir gently to combine thoroughly.

Step 10

Add the roasted aubergine slices to the pan, nestling them into the tomato and feta mixture. Let the dish cook for another 5 minutes to allow the flavors to meld.

Step 11

Remove the skillet from heat and sprinkle the freshly chopped parsley over the top.

Step 12

Serve the Low Sodium Aubergine Saganaki warm as a main course or as a shared appetizer with crusty bread or over a bed of couscous.

Nutrition Facts

Serving size	(1191.1g)

Amount per serving	% Daily Value*
Calories	1157.5

Total Fat 88.2g	0%
Saturated Fat 30.2g	0%
Polyunsaturated Fat 0.0g
Cholesterol 133.9mg	0%
Sodium 1731.5mg	0%
Total Carbohydrate 71.5g	0%
Dietary Fiber 24.1g	0%
Total Sugars 35.3g
Protein 32.3g	0%

Vitamin D 0IU	0%
Calcium 914.9mg	0%
Iron 4.6mg	0%
Potassium 2326.8mg	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: 65.7%

Protein: 10.7%

Carbs: 23.7%