Mediterranean Diet Aubergine Rotie
Delight your taste buds with this Mediterranean Diet Aubergine Rotie—a vibrant and wholesome dish that’s as beautiful as it is flavorful. This recipe features tender, oven-roasted aubergines scored to perfection and golden with a drizzle of extra virgin olive oil. Topped with sweet bursts of roasted cherry tomatoes, creamy crumbled feta, and the nutty crunch of toasted pine nuts, each bite is elevated by a zesty garlic lemon drizzle and fresh parsley. Perfect as a healthy vegetarian main course or an elegant side, this recipe is a shining example of the Mediterranean diet’s focus on fresh, nutrient-rich ingredients. Ready in just 50 minutes, it’s easy to prepare yet effortlessly impressive, making it ideal for weeknight dinners or dinner parties.
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Ingredients
- 2 large aubergines (eggplants)
- 60 ml extra virgin olive oil
- 3 medium garlic cloves
- 30 ml fresh lemon juice
- 15 g fresh parsley
- 1 tsp sea salt
- 0.5 tsp freshly ground black pepper
- 50 g crumbled feta cheese
- 25 g pine nuts
- 100 g cherry tomatoes
Directions
Step 1
Preheat your oven to 200°C (400°F).
Step 2
Wash the aubergines and slice them in half lengthwise. Score the flesh in a criss-cross pattern, without cutting through the skin.
Step 3
Place the aubergine halves on a baking sheet, flesh side up. Drizzle 40 ml of the olive oil over the scored flesh, then sprinkle with sea salt and half the black pepper.
Step 4
Roast the aubergines in the preheated oven for 25-30 minutes or until the flesh is tender and golden brown.
Step 5
While the aubergines are roasting, prepare the garlic lemon drizzle: mince the garlic cloves and mix them with the remaining 20 ml of olive oil, lemon juice, remaining black pepper, and half of the chopped parsley. Stir well and set aside.
Step 6
Toast the pine nuts in a dry skillet over medium heat for about 3-4 minutes, stirring frequently until golden brown. Remove from heat and set aside.
Step 7
Once the aubergines are roasted, remove them from the oven and allow to cool slightly for a few minutes.
Step 8
Arrange the halved cherry tomatoes on top of the aubergines, then drizzle the garlic lemon mixture over them.
Step 9
Top the aubergines with crumbled feta, toasted pine nuts, and the remaining chopped parsley.
Step 10
Serve warm or at room temperature, as a delightful main dish or side.
Nutrition Facts
| Serving size | (1299.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1095.7 |
| Total Fat 86.3g | 0% |
| Saturated Fat 16.7g | 0% |
| Polyunsaturated Fat 8.5g | |
| Cholesterol 44.5mg | 0% |
| Sodium 3182.7mg | 0% |
| Total Carbohydrate 77.2g | 0% |
| Dietary Fiber 33.5g | 0% |
| Total Sugars 39.4g | |
| Protein 24.8g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 335.7mg | 0% |
| Iron 5.2mg | 0% |
| Potassium 2899.4mg | 0% |
Source of Calories