Cuisine: Greek / Mediterranean
Preparation Time: 20 minutes
Cooking Time: 35–40 minutes
Total Time: About 1 hour
Servings: 4
🫒 Ingredients
For the Roasted Eggplant:
-
2 medium eggplants, cut into 1-inch cubes or thick rounds
-
3 tablespoons extra-virgin olive oil
-
1 teaspoon sea salt
-
½ teaspoon freshly ground black pepper
-
½ teaspoon dried oregano
-
¼ teaspoon red chili flakes (optional for heat)
For the Tomato-Feta Topping:
-
2 cups cherry tomatoes, halved (or 2 medium tomatoes, diced)
-
½ small red onion, finely chopped
-
3 cloves garlic, minced
-
3 tablespoons olive oil
-
1 tablespoon balsamic vinegar (optional but adds depth)
-
½ teaspoon salt
-
¼ teaspoon black pepper
-
½ teaspoon dried thyme or oregano
-
½ cup crumbled feta cheese
-
2 tablespoons chopped fresh parsley or basil
For Garnish:
-
Fresh basil or parsley leaves
-
A drizzle of olive oil
-
A squeeze of lemon juice
🔥 Instructions
-
Prepare the Eggplant:
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
Cut the eggplants into 1-inch cubes or thick rounds (depending on how you want to serve them).
Place them on the baking sheet, drizzle with olive oil, and sprinkle with salt, pepper, oregano, and chili flakes.
Toss well so the pieces are evenly coated. -
Roast the Eggplant:
Spread the pieces out in a single layer and roast for 25–30 minutes, flipping halfway through, until the eggplant becomes golden-brown and soft inside.
You’ll know it’s ready when the edges start to caramelize and the centers look tender. -
Prepare the Tomato Mixture:
While the eggplant roasts, heat 2 tablespoons olive oil in a skillet over medium heat.
Add chopped red onion and cook until soft, about 3 minutes.
Add minced garlic and cook for 30 seconds until fragrant.
Then, stir in cherry tomatoes, balsamic vinegar, salt, pepper, and thyme.
Simmer for about 8–10 minutes, until the tomatoes soften and release their juices, forming a chunky sauce. -
Assemble the Dish:
Once the eggplant is roasted, transfer it to a baking dish or platter.
Spoon the warm tomato mixture over the roasted eggplant pieces.
Sprinkle crumbled feta cheese on top while everything is still hot so it softens slightly. -
Garnish & Serve:
Finish with fresh parsley or basil, a drizzle of extra-virgin olive oil, and a light squeeze of lemon juice.
Serve warm or at room temperature.
🍽️ Serving Suggestions
-
Serve as a vegetarian main course with warm pita or crusty bread.
-
Pair it with grilled chicken or lamb for a hearty Mediterranean plate.
-
Spoon it over cooked quinoa, bulgur, or couscous for a nourishing grain bowl.
-
It’s also delicious cold as a Mediterranean salad the next day!
💡 Tips & Variations
-
Add black olives or capers for a salty punch.
-
Mix in roasted zucchini, red bell peppers, or chickpeas for extra texture and flavor.
-
Use vegan feta or omit cheese entirely for a plant-based version.
-
Add a sprinkle of za’atar or sumac before serving for a Levantine twist.
🌍 Mediterranean Story
This dish, a rustic combination of roasted eggplant, ripe tomatoes, feta, and herbs, is a staple throughout the Mediterranean — especially in Greece, Lebanon, and southern Italy.
Known for its simplicity and vibrant flavors, it celebrates the region’s love of fresh produce and olive oil.
In Greece, a similar dish is called Melitzanes me Domata kai Feta, often served in tavernas overlooking the sea. It embodies everything that defines Mediterranean cooking — seasonal vegetables, minimal ingredients, and harmony of flavor.
The smoky sweetness of roasted eggplant, combined with juicy tomatoes, creamy feta, and fragrant herbs, creates a perfect balance of richness and freshness. It’s both comforting and elegant, suitable for a weekday dinner or a weekend gathering.
In the U.S., this recipe has become increasingly popular in farm-to-table restaurants and health-conscious homes, as Americans embrace Mediterranean-style eating — rich in olive oil, vegetables, and natural goodness.
A drizzle of olive oil and crumble of feta over tender roasted vegetables — this dish is sunshine on a plate. ☀️🍆🇬🇷
