Mediterranean-Style Eggplant Egg Bake with Spinach (Low-Carb)

Ingredients

• 10 large eggs
• 1 large eggplant
• 4 cups spinach
• 0.5 cup feta cheese
• 0.5 cup plain yogurt (unsweetened)(optional)
• 2 tbsp olive oil
• 3 cloves garlic
• 1 tsp oregano
• 1 tbsp lemon juice(optional)
• 0.5 tsp salt
• 0.5 tsp black pepper

Instructions

1. 1

   Preheat oven to 400°F (205°C). Slice eggplant into 1/2-inch planks. Salt lightly and rest 10 minutes, then pat dry.

2. 2

   Roast eggplant on a lined tray with olive oil, 15–18 minutes, flipping once, until tender and browned.

3. 3

   Wilt spinach in a skillet with a tiny splash of water until just tender; cool slightly.

4. 4

   Whisk eggs with yogurt (if using), garlic (minced), oregano, salt, and pepper. Stir in spinach and feta.

5. 5

   Layer roasted eggplant in a small baking dish (about 8x8). Pour egg mixture over and press gently so egg fills gaps.

6. 6

   Bake 12–16 minutes until the center is set but still slightly creamy.

7. 7

   Rest 5 minutes, slice into 4 portions, and finish with lemon juice if using.