Roasted Eggplant with Tomatoes & Feta
Roasted eggplant with tomatoes and feta is simple, fresh and full of flavour. The eggplant gets deeply golden in the oven, the cherry tomatoes turn soft and juicy, and everything is finished with salty feta, lemon, garlic and fresh herbs.
I like keeping the feta out of the oven here. Adding it at the end gives you a much better contrast between the warm roasted vegetables and the cool, creamy cheese.
Why You’ll Love This Recipe
- Simple ingredients with lots of flavour
- Golden roasted eggplant with juicy tomatoes
- Fresh rather than heavy
- Great with grilled meat, fish or chicken
Ingredient Notes
Eggplant: Slice it fairly thick so the centres stay soft while the edges brown.
Cherry tomatoes: Halved tomatoes roast quickly and release just enough juice to mingle with the eggplant.
Feta: Add it after roasting so it stays creamy and salty instead of drying out.
Fresh herbs: Parsley plus basil or mint keeps the finished dish bright and fresh.
How to Make Roasted Eggplant with Tomatoes & Feta
Prepare the Eggplant: Preheat the oven to 425°F / 220°C. Slice the eggplants into rounds about ¾ inch / 2 cm thick. Arrange them in a single layer on a large baking sheet.
Season and Roast: Brush both sides with olive oil and season with oregano, smoked paprika, salt and black pepper. Roast for 20 minutes, then flip the slices.
Add the Tomatoes: Toss the cherry tomatoes with 1 teaspoon olive oil and a small pinch of salt. Scatter them around the eggplant and roast for another 12–15 minutes, until the eggplant is very tender and golden and the tomatoes are blistered.
Make the Lemon-Garlic Finish: Stir together the lemon juice, extra-virgin olive oil and finely grated garlic.
Assemble: Arrange the warm eggplant and tomatoes on a serving platter. Crumble the feta over the top, drizzle with the lemon-garlic mixture and finish with parsley, basil or mint. Add red pepper flakes if you want a little heat.
Tips
- Don’t cut the eggplant too thin or the slices can dry out before they brown.
- Use a large enough baking sheet so the vegetables roast instead of steam.
- Let the eggplant get properly golden before taking it out — that’s where most of the flavour comes from.
- Add the feta and herbs only after roasting so they stay fresh.
Serving Suggestions
Serve warm or at room temperature with grilled chicken, steak, fish or pork. It also works well as part of a vegetarian spread with crusty bread.
You May Also Like
Garlic Herb Grilled Pork Skewers – a great BBQ main to serve alongside the roasted eggplant.
Grilled Steak with Garlic Herb Butter – another easy pairing when you want a simple summer dinner.
Apple Cranberry Feta Salad with Toasted Pecans – a fresh salad option if you’re building out a larger spread.
Roasted Eggplant with Tomatoes & Feta
Course: Side Dishes4
servings15
minutes35
minutes220
kcal50
minutesGolden roasted eggplant and blistered cherry tomatoes finished with feta, lemon, garlic and fresh herbs.
Ingredients
For the eggplant
2 medium eggplants, about 700–800 g total
3 tbsp olive oil
1 tsp dried oregano
1/2 tsp smoked paprika
3/4 tsp salt
1/4 tsp black pepper
For the tomatoes
1 1/2 cups / 250 g cherry tomatoes, halved
1 tsp olive oil
Pinch of salt
For finishing
100 g feta cheese, crumbled
2 tbsp chopped fresh parsley
1 tbsp chopped fresh basil or mint
1 garlic clove, finely grated
1 1/2 tbsp fresh lemon juice
1 tbsp extra-virgin olive oil
Pinch of red pepper flakes, optional
Directions
- Prepare the Eggplant: Preheat the oven to 425°F / 220°C. Slice the eggplants into rounds about 3/4 inch / 2 cm thick and arrange them in a single layer on a large baking sheet.
- Season and Roast: Brush both sides of the eggplant with olive oil and season with oregano, smoked paprika, salt and black pepper. Roast for 20 minutes, then flip the slices.
- Add the Tomatoes: Toss the cherry tomatoes with 1 teaspoon olive oil and a small pinch of salt. Scatter them around the eggplant and roast for another 12–15 minutes, until the eggplant is very tender and golden and the tomatoes are blistered.
- Make the Lemon-Garlic Finish: Stir together the lemon juice, extra-virgin olive oil and finely grated garlic.
- Assemble: Arrange the warm eggplant and tomatoes on a serving platter. Crumble the feta over the top, drizzle with the lemon-garlic mixture and finish with parsley, basil or mint. Add red pepper flakes if desired.
