Roasted Eggplant with Spinach and Feta
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
Servings: 4
Ingredients:
1 large eggplant, cut into 1-inch cubes
2 tablespoons olive oil
1 teaspoon garlic powder
Salt and pepper, to taste
4 cups fresh spinach, roughly chopped
1 cup feta cheese, crumbled
1 tablespoon lemon juice
Fresh parsley, chopped for garnish 
Instructions:
Preheat your oven to 400 degrees Fahrenheit.
In a large mixing bowl, combine the cubed eggplant, olive oil, garlic powder, salt, and pepper. Toss to ensure the eggplant is evenly coated with the oil and seasonings.
Spread the eggplant cubes onto a baking sheet in a single layer. Roast in the preheated oven for about 20 minutes, or until the eggplant is tender and slightly browned, stirring halfway through to ensure even cooking.
While the eggplant is roasting, heat a large skillet over medium heat. Add the chopped spinach and a splash of water. Sauté for 2 to 3 minutes until the spinach is wilted. Drain any excess water if needed.
Once the eggplant is done, remove it from the oven and add it to the skillet with the spinach. Stir in the crumbled feta cheese and lemon juice, mixing well to combine all the flavors.
Cook for an additional 2 to 3 minutes until the feta is slightly warmed through. Season with additional salt and pepper if desired.
Serve the roasted eggplant mixture in bowls, garnished with chopped fresh parsley.
This dish is rich in flavor, low in carbohydrates, and perfect for a diabetic-friendly dinner. Enjoy!
