Directions:
- In a small saucepan, combine the garlic and oil and cook over low heat until the garlic turns a faint golden color, about 20 minutes. Remove from heat, strain and discard the garlic cloves. This makes about 1 cup garlic-infused oil, more than is needed for the remainder of the recipe. The oil will keep for up to 2 days, refrigerated.
- Blanch the herbs in a pot of boiling water until brightly colored, about 20 seconds. Drain and dry thoroughly. Place the herbs in a blender and pulse to chop, then add the olive oil and pulse to combine. Set aside for about 2 hours to steep, then strain through a fine-mesh strainer. This makes about 3/4 cup aromatic oil, more than is needed for the remainder of the recipe. The oil will keep for 2 days, refrigerated.
- Roast the eggplant on a grill or stovetop burner until charred on all sides and the interior is very soft, 6 to 8 minutes depending on the heat.
- Holding the stem in place, butterfly the eggplant so it opens almost like a panel, with the flesh totally exposed. Score the flesh crosswise.
- Drizzle over a little garlic olive oil, the salt, tomato, feta and thyme. Garnish the eggplant with parsley and a drizzle of aromatic olive oil. Serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 481.59 Kcal (2016 kJ) | ||
| Calories from fat | 469.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 52.18g | 80% | |
|---|---|---|---|
| Cholesterol | 1.65mg | 1% | |
| Sodium | 309.29mg | 13% | |
| Potassium | 146.24mg | 3% | |
| Total Carbs | 4.42g | 1% | |
| Sugars | 2.35g | 9% | |
| Dietary Fiber | 1.79g | 7% | |
| Protein | 1.09g | 2% | |
| Vitamin C | 2.3mg | 4% | |
| Iron | 0.1mg | 0% | |
| Calcium | 16.1mg | 2% | |
| Amount Per 100 g | |||
| Calories | 416.33 Kcal (1743 kJ) | ||
| Calories from fat | 406.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 45.11g | 80% | |
|---|---|---|---|
| Cholesterol | 1.43mg | 1% | |
| Sodium | 267.38mg | 13% | |
| Potassium | 126.43mg | 3% | |
| Total Carbs | 3.82g | 1% | |
| Sugars | 2.03g | 9% | |
| Dietary Fiber | 1.55g | 7% | |
| Protein | 0.94g | 2% | |
| Vitamin C | 2mg | 4% | |
| Iron | 0.1mg | 0% | |
| Calcium | 13.9mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
Try this similar recipes
-
Warm Goat Cheese Salad with Grilled Olive Bread
Garlic cloves, peeled, halved, Extra-virgin olive oil and 15 more.. -
Pasta With Roasted Garlic and Cherry Tomatoes
Tomatoes, cut in half and 9 more.. -
Open-Face Grilled Eggplant Sandwiches
Peasant bread, Extra virgin olive oil, for brushing and 6 more.. -
Open-Face Grilled Eggplant Sandwiches
Thick slices of peasant bread and 7 more.. -
Herbed Eggplant Dip
Onion, chopped, Olive oil and 7 more.. -
Spaghetti Squash Casserole
Spaghetti squash (1 medium, about 8 inches) and 14 more.. -
Spaghetti Squash Casserole
Spaghetti squash (about 8 inches), Butter, Chopped onion and 12 more.. -
Garlicky Hummus
Heads garlic, Garbanzo beans, rinsed and drained and 8 more.. -
Bears Ratatouille
Tomatoes, Garlic, thinly sliced and 12 more.. -
Ratatouille
Tomatoes (4 large), Garlic cloves, thinly sliced and 10 more.. -
Baked Ziti and Roasted Veggies
Eggplant, cubed, Red onion, cubed, Yellow peppers, chopped and 16 more..
Also Try
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
