Mediterranean Baked Eggplant with Tomato and Feta

A hearty Mediterranean-style dish with roasted eggplant, garlic, tomatoes, herbs, and creamy feta cheese. Works well as a vegetarian main course or side dish.

Servings

4 servings

Prep & Cook Time

• Prep: 20 minutes
• Cook: 40–45 minutes
• Total: About 1 hour

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Ingredients

For the eggplant

• 2 medium eggplants
• 2 tbsp olive oil
• 1 tsp salt
• ½ tsp black pepper

Tomato mixture

• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1 can (14 oz / 400 g) diced tomatoes
• 2 tbsp tomato paste
• 1 tsp dried oregano
• 1 tsp dried basil
• ½ tsp smoked paprika
• ¼ tsp red pepper flakes (optional)
• Salt and pepper to taste

Topping

• ¾ cup crumbled feta cheese
• 2 tbsp chopped fresh parsley
• Fresh basil leaves (optional)

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Instructions

1. Prepare the eggplant

• Preheat oven to 425°F (220°C).
• Slice eggplants lengthwise into halves.
• Score the flesh in a crisscross pattern without cutting through the skin.
• Brush with olive oil and season with salt and pepper.

2. Roast the eggplant

• Place eggplant halves cut-side up on a baking sheet.
• Roast for 25–30 minutes until soft and lightly browned.

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3. Make the tomato sauce

While the eggplant roasts:

1. Heat 1 tbsp olive oil in a skillet over medium heat.
2. Add onion and cook for 4–5 minutes until softened.
3. Add garlic and cook 30 seconds.
4. Stir in:
   • diced tomatoes
   • tomato paste
   • oregano
   • basil
   • smoked paprika
   • red pepper flakes
5. Simmer for 10–15 minutes until slightly thickened.
6. Season to taste.

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4. Assemble

• Remove roasted eggplant from oven.
• Gently press the centers with a spoon to create space for filling.
• Spoon tomato mixture evenly over each half.
• Top generously with feta cheese.

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5. Final bake

• Return to oven for 10–12 minutes.
• Bake until feta softens and edges begin to brown.

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Serve

Garnish with:

• Fresh parsley
• Basil leaves
• Extra black pepper
• A drizzle of olive oil

Serve warm with:

• Crusty bread
• Couscous
• Quinoa
• Greek salad

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Optional Add-Ins

• Chickpeas for extra protein
• Kalamata olives
• Spinach stirred into sauce
• Pine nuts for crunch

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Approximate Nutrition (per serving)

• Calories: ~260
• Protein: ~9 g
• Carbohydrates: ~18 g
• Fat: ~18 g