Pierce all over the surface of the eggplants with a fork. The little holes you create help the eggplants to remove most of the biter juice and stay soft and sweet.
Wrap each one separate with aluminum foil and bake them at 190 Celsius degrees for 50 minutes.
A good idea is to put a tray underneath in case some juices drip out from the wrapping.
Remove the eggplants from the oven, unwrap them -be extra careful because the foil and its content are hot- cut them length wise, and remove the flesh with a tablespoon.If a few pieces from the skin cannot be removed, don't worry, your salad will have a lovely smokiness.
Leave the flesh to rest for 20 minutes in a strainer to completely remove its bitterness.
Put the eggplant in a bowl, smash the garlic on top and then add the balsamic vinegar the olive oil and the honey.
Combine and cutting at the same time using two tablespoons as knives.
Do not over doing it. Leave a few bigger chunks.
Crumble the Feta cheese on top and stir around to melt inside the hot eggplant. It is not a paste we are looking for. We are looking for a more chunky texture.
Sprinkle with salt and pepper. If the Feta cheese is salty don't put any salt!
Combine the freshly chopped parsley and serve.
I hope you enjoy it!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (315g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 73 (45%)|
|Amt Per Serving||% DV|
|Total Fat 8.1g||11 %|
|Saturated Fat 5.4g||27 %|
|Monounsaturated Fat 1.7g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 30.7mg||9 %|
|Sodium 519.6mg||18 %|
|Potassium 666.7mg||18 %|
|Total Carbohydrate 17.9g||5 %|
|Dietary Fiber 9.4g||38 %|
|Sugars, other 8.5g|
|Protein 7.5g||11 %|
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Calories per serving: 162
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