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This Spinach and Feta Stuffed Eggplant recipe offers an irresistible low-carb option bursting with flavor. The eggplant serves as a delicious vessel for savory spinach and creamy feta cheese, infused with aromatic oregano and garlic.
30 mins
45 mins
Ingredients:
1 large Eggplant
1 tsp Zest of 1 lemon
2 2 cloves garlic, minced
1 tbsp Fresh oregano leaves, chopped
To taste Salt and pepper to taste
8 oz Feta cheese
As needed Spinach
2-3 tbsp Olive oil
Instructions:
- Preheat oven to 375°F (190°C). Slice the eggplant lengthwise into thin slices and salt them to remove bitterness. Let sit for about 30 minutes, then rinse and pat dry.
- In a bowl, mix lemon zest, garlic, chopped oregano, salt, and pepper. Spread this mixture evenly over both sides of each eggplant slice.
- Place a layer of the eggplant slices in a baking dish, sprinkle with feta cheese, add spinach leaves on top, and continue to layer until all ingredients are used, ending with cheese.
- Drizzle olive oil over the assembled layers and bake for 40-50 minutes or until the eggplant is tender when pierced with a fork.
- Let it cool slightly before serving.
