← All recipes

🥗 Oven Potatoes with Baked Eggplant, Feta, and Fennel-Orange Salad

470 kcal · 30 min · 4 servings

Ingredients

• potatoes, mainly waxy 1 kg
• oil 5 tbsp
• salt pinch
• pepper, black ground pinch
• eggplants 2 pcs.
• feta 250 g
• walnut kernels 50 g
• fennel 1 pc.
• oranges 2 pcs.
• olive oil 2 tbsp
• sugar pinch
• mint, fresh 20 g
• yogurt, plain 150 g
• honey 1 tsp

Instructions

1. 1. Preheat the oven to 200 degrees Celsius with fan.
2. 2. Wash the potatoes thoroughly.
3. 3. Slice the potatoes with the skin into about 1 cm thick rounds.
4. 4. Place the potato slices in a bowl.
5. 5. Add 3 tablespoons of oil, salt, and pepper.
6. 6. Mix everything well until the potatoes are evenly coated.
7. 7. Line a baking tray with baking paper.
8. 8. Spread the potatoes evenly on the tray.
9. 9. Place the tray in the oven for about 15 minutes.
10. 10. Rinse the eggplants under running water.
11. 11. Cut the eggplants in half lengthwise.
12. 12. Score the cut surfaces of the eggplants in a diamond pattern with a knife.
13. 13. Season the eggplant halves with salt and pepper.
14. 14. Heat 2 tablespoons of oil in a pan over high heat.
15. 15. Fry the eggplant halves with the cut side down for 2 to 3 minutes until golden brown.
16. 16. Remove the eggplants from the pan.
17. 17. Place the eggplants on the baking tray with the potatoes.
18. 18. Crumble the feta cheese roughly over the eggplants.
19. 19. Place the tray back in the oven for another 8 to 10 minutes.
20. 20. Chop the walnuts roughly.
21. 21. Wash the fennel.
22. 22. Cut the fennel in half.
23. 23. Remove the hard core at the bottom.
24. 24. Slice the fennel into thin strips about 0.2 cm thick.
25. 25. Peel the orange with a sharp knife.
26. 26. Make sure to remove all the white pith.
27. 27. Slice the orange into thin rounds about 0.5 cm thick.
28. 28. Place the fennel and oranges in a bowl.
29. 29. Add the chopped walnuts.
30. 30. Add olive oil, salt, pepper, and sugar.
31. 31. Mix everything well.
32. 32. Wash the mint.
33. 33. Shake the mint dry.
34. 34. Pluck the mint leaves from the stems.
35. 35. Chop the mint leaves finely.
36. 36. Place the yogurt in a cup.
37. 37. Season the yogurt with salt and pepper.
38. 38. Stir the chopped mint and honey into the yogurt.
39. 39. Remove the eggplants and potatoes from the oven.
40. 40. Plate the eggplants and potatoes.
41. 41. Serve the fennel-orange salad alongside.
42. 42. Garnish the dish with the yogurt dip.
43. 43. Enjoy your meal!

Nutrition per serving

• kcal: 470
• Protein: 16 g · Fett/Fat: 24 g · Carbs: 49 g