Eggplant and Feta Bake with Olive Oil and Herbs

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A savory keto-friendly baked dish layering tender roasted eggplant with creamy feta, fragrant herbs, and rich olive oil. This Mediterranean-inspired keto recipe (vegetarian), ready in about 50 minutes, pairs eggplant, feta cheese, extra virgin olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 290 calories and feeds 4, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 35 min Serves 4 Mediterranean cuisine 290 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F. Arrange 2 medium eggplants sliced into 1/2-inch rounds on a baking sheet, brush both sides with 3 tbsp extra virgin olive oil, and season with 1/2 tsp salt, 1/4 tsp black pepper, and 1 tsp garlic powder. Roast for 20 minutes, flipping halfway, until golden and soft.
  2. Step 2: In a mixing bowl, combine 1 cup crumbled feta cheese, 1 tsp dried oregano, 1 tbsp chopped fresh thyme, 1/2 tsp salt, 1/4 tsp black pepper, and 1 tsp lemon zest.
  3. Step 3: Lower oven temperature to 375°F. In a baking dish, layer half the roasted eggplant slices, then evenly spread half the feta mixture. Repeat layers with remaining eggplant and feta mixture.
  4. Step 4: Drizzle remaining 1 tbsp olive oil over the top and bake for 15 minutes until cheese is warmed and slightly golden. Let cool 5 minutes before serving.

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