Mediterranean Aubergine & Feta Skillet

Ingredients

• 2 medium aubergines, cut into 1cm cubes
• 150g feta cheese, crumbled
• 2 tomatoes, diced
• 1 small red onion, thinly sliced
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• 1 tablespoon lemon juice
• 2 tablespoons fresh parsley, chopped (for garnish)
• Salt and pepper to taste
• Optional: 100g green lentils, cooked (for added protein and fiber)

Instructions

• Heat olive oil in a large skillet over medium heat
• Add red onion and sauté for 2-3 minutes until translucent
• Add garlic and cook for 30 seconds until fragrant
• Add aubergine cubes and cook for 7-8 minutes, stirring occasionally, until softened and starting to brown
• Season with salt, pepper, and dried oregano
• Stir in diced tomatoes and cook for another 4-5 minutes until tomatoes break down slightly
• If using lentils, add them now and stir to combine
• Sprinkle crumbled feta cheese over the mixture
• Drizzle with lemon juice
• Cover and cook for 2 more minutes until cheese just begins to soften
• Garnish with fresh parsley before serving

Notes

• Cutting the aubergine into cubes rather than slices improves texture and helps it cook more evenly
• The addition of red onion, garlic, and lemon juice enhances flavor without overwhelming the dish
• Optional lentils add protein and fiber to make this a more complete meal while maintaining a low glycemic response
• Can be served with a side of Greek yogurt for extra protein

Nutrition

• Rich in vegetables, healthy fats, and protein from feta
• With lentils: approximately 320 calories per serving with 14g protein, 16g fiber
• Without lentils: approximately 270 calories per serving with 10g protein, 8g fiber
• The combination of fiber, protein, and healthy fats promotes a slow blood sugar response