03/08/2026
Keto-Friendly Roasted Eggplant Rounds with Feta & Herbs
Ingredients (Serves 4)
2 large eggplants, cut into ½-inch thick rounds
½ cup cherry tomatoes, halved (optional: reduce to ¼ cup for lower carbs)
4 tbsp extra virgin olive oil + 1 tbsp for drizzling at the end
3 cloves garlic, minced
1 tsp dried oregano
½ tsp dried thyme
½ tsp sea salt (adjust to taste)
¼ tsp black pepper
½ cup crumbled feta cheese
2 tbsp fresh parsley, chopped
2 tbsp grated Parmesan cheese (optional, for extra fat and flavor)
Instructions
Preheat oven to 425°F (220°C).
Prepare the eggplant: Arrange the eggplant slices on a baking sheet lined with parchment paper.
Seasoning mix: In a small bowl, combine 4 tbsp olive oil, garlic, oregano, thyme, salt, and pepper. Brush this mixture over both sides of the eggplant slices.
Add tomatoes: Scatter the cherry tomatoes around and lightly on top of the eggplant slices.
Roast: Bake for 25–30 minutes until the eggplant is tender and golden with slightly crispy edges, and tomatoes are softened.
Finish: Remove from oven. Sprinkle crumbled feta, parsley, and Parmesan cheese (if using). Drizzle with 1 tbsp extra olive oil for extra richness.
Serve: Warm as a side dish, appetizer, or a keto-friendly Mediterranean plate
