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A close-up of a baking sheet filled with baked eggplant slices topped with feta cheese and olives

Healthy Indian Baked Eggplant With Feta and Olives

Healthy and delicious Indian-inspired baked eggplant dish with feta and olives that's easy to make in 30 minutes!
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Cook Time 25 mins
Total Time 30 mins
Course Breakfast
Cuisine Indian
Servings 4

Equipment

  • Baking sheet, aluminum foil, mixing bowl, whisk, spoon

Ingredients
  

  • 2 large eggplants, sliced into 1/4-inch thick rounds
  • 0.25 cup olive oil
  • 0.25 cup feta cheese, crumbled
  • 0.25 cup black olives, sliced
  • 1 teaspoon cumin powder
  • 1 teaspoon coriander powder
  • 1 teaspoon turmeric powder
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 2 tablespoons chopped fresh parsley
  • null Salt and pepper, to taste

Instructions
 

  • Preheat oven to 375°F (190°C).
  • Line a baking sheet with aluminum foil and lightly grease with oil.
  • Arrange the eggplant slices on the baking sheet in a single layer. Drizzle with olive oil and sprinkle with feta cheese, olives, cumin powder, coriander powder, turmeric powder, chili powder, garlic powder, onion powder, parsley, salt, and pepper.
  • Bake for 25 minutes, or until the eggplant is cooked through and golden brown.
  • Remove from the oven and serve hot.