Italian · Dinner
Grilled Eggplant with Garlic and Herbs (GLP-1)
Char-grilled eggplant halves topped with a warm cannellini bean and cherry tomato ragout, finished with garlic, crumbled feta, fresh parsley, and lemon juice. A protein-forward vegetarian grill built for lighter, easy-to-digest eating.
$4
12 minsPrep
18 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
425Calories
35.1gProtein
13.4gFat
44.5gCarbs
9.2gSugar
17.2gFiber
743mgSodium
25mgChol
4.2gSat Fat
1572mgPotassium
261mgCalcium
5mgIron
0.3mcgVitamin B12
28mgVitamin C
vegetarian
gluten-free
high-fiber
low-cholesterol
low-calorie
protein-rich
glp-1
Instructions
1
Prep
Score the cut side of eggplant halves in a crosshatch pattern, brush with half the olive oil, and season both sides with salt and pepper.
2
Grill
Place eggplant halves cut-side down on a grill over medium-high heat for 6–7 minutes until deep char lines form and flesh softens. Flip and grill skin-side down over medium heat for 8–10 minutes until knife slides through easily.
3
Saute
Warm remaining olive oil in a small skillet over medium heat, add garlic and oregano, and cook 45 seconds until fragrant. Add cannellini beans, cherry tomatoes, parsley, salt, and pepper, then simmer 5–6 minutes until tomatoes soften.
4
Plate
Spoon bean and tomato ragout over eggplant halves, scatter feta on top, and finish with lemon juice.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 350g6.2 oz, about 2/3 cup cooked cannellini beans
- 600g10.6 oz, 1 medium eggplant
- 50g1.8 oz feta
- 4 cloves4 cloves garlic
- 200g7 oz cherry tomatoes
- 2 tbsp2 tbsp olive oil
- 4 tbsp4 tbsp parsley
- 2 tsp2 tsp dried oregano
- 11 lemon, juiced
- salt and black pepper to taste
