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Odesa Style Eggplant with Garlic Tomato Pepper Relish and Feta

This air-fried dish pairs eggplant, sliced with tomato, diced, red bell pepper, diced and garlic, minced. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner
Easy
Balanced Vegetarian Gluten free
300 kcal 2000 kcal
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Estimated macros per portion

32 g Protein
43 g Carbohydrates
43 g Fat
14 g Fiber
Odesa Style Eggplant with Garlic Tomato Pepper Relish and Feta

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 300g eggplant, sliced 75 kcal
  • 10g sunflower oil 88 kcal
  • 170g tomato, diced 31 kcal
  • 120g red bell pepper, diced 37 kcal
  • 8g garlic, minced 12 kcal
  • 10g white vinegar 2 kcal
  • 6g sugar 23 kcal
  • 100g feta cheese, crumbled 402 kcal
  • 8g parsley, chopped 3 kcal
  • 2g salt 0 kcal
  • 1g black pepper 3 kcal

Cooking instructions

  1. eggplantsalt
    Lightly salt the eggplant slices and let stand for 10 minutes, then pat dry.
  2. eggplantsunflower oil
    Brush the eggplant evenly with the sunflower oil or lightly spray both sides. Air fry at 200 C (390 F) for 12-15 minutes, flipping halfway, until golden and tender.
  3. tomatored bell pepper
    Meanwhile, heat a nonstick skillet over medium heat. Add the bell pepper and cook for 2-3 minutes, then add the tomato and cook until slightly saucy, about 4-5 minutes.
  4. garlicwhite vinegarsugarsaltblack pepper
    Stir in the garlic, vinegar, sugar, salt, and black pepper. Cook for another 30 seconds.
  5. eggplanttomato
    Arrange the air-fried eggplant on a plate and spoon the warm tomato-pepper relish over the top.
  6. feta cheeseparsley
    Finish with crumbled feta and chopped parsley. Serve warm or at room temperature.
Odesa Style Eggplant with Garlic Tomato Pepper Relish and Feta, alternate view

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