Za'atar Roasted Eggplant
A low-sodium roasted vegetable plate from your Week 2 FareRx bag - about 19g carb and 2g protein per serving (USDA-estimated).
Estimated per serving - calculated from USDA FoodData Central and will vary with your portions.
Eggplant is a non-starchy vegetable, so this stays very low-carb - a steady-glucose side or light meal.
Ingredients
- •1 eggplant, halved (or cubed)
- •1 tsp za'atar seasoning
- •squeeze of lemon
- •handful salad greens
- •drizzle of olive oil
From your pantry: olive-oil.
Method
- 01
Heat oven to 425 F.
- 02
Brush eggplant lightly with olive oil and sprinkle with za'atar.
- 03
cut-side down 22-25 min until soft and golden.
- 04
Serve over salad greens with a squeeze of lemon.
Dietitian’s notes
- →Score the cut sides in a crosshatch before roasting so the za'atar and heat reach the center.
- →Za'atar already carries salt - taste before adding any more.
Make it yours
Add a scoop of hummus and a wedge of pita pocket on the side.
Recipes are a start. A dietitian is the plan.
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