Roasted Eggplant with Tomato and Feta

(Last Updated On: July 8, 2021)

Roasting eggplant (or aubergine) is my favorite way to prepare it. The more I travel the more I find new ways to cook this versatile fruit. 

This recipe, Roasted Eggplant with Tomato and Feta, was inspired by my time in Bulgaria. Bulgarian’s love their cheese! When cheese is added to a recipe in Bulgaria it’s piled on high. Bulgarian’s favorite salad, Shopska is made with chopped peppers, tomatoes, cucumbers and onions and cheese. When it actually comes to the table it’s difficult to see the vegetables underneath the pile of cheese grated on top.

The same is true when ordering the Roasted Eggplant. The cheese of choice for this dish is Bulgarian white cheese or sirene. It is very similar to traditional Greek feta cheese but is a little more dense. I’ve substituted sirene’s Mediterranean cousin, feta cheese, in this version of the recipe. It is easier to find and the results are equally delicious.

The addition of red wine vinegar at the end brings all of the flavors together. Try it first without it and see what you think! I’ll bet I won’t be the only one who likes it better that way. The eggplant can also be scooped out and spread with the cheese on toast.

Here are a few more eggplant recipes that you might enjoy:

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Baked Eggplant Feta Tomato


Yield: 2

Roasted Eggplant with Tomato and Feta

Roasted Eggplant with Tomato and Feta

Roasted Eggplant with Tomato and Feta Cheese - an easy and delicious eggplant recipe.

Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes


  • 1 Medium Eggplant
  • 2 Cloves Garlic, minced
  • 3 (45ml) Tablespoons Olive Oil
  • 2 Tablespoon (30 ml) Dry White Wine, optional
  • 2 Ounces (57g) Feta Cheese
  • 1 Roma Tomato or Several Cherry Tomatoes.
  • 1 Teaspoon (1 g) Oregano
  • 1/4 Teaspoon (.25 g) Red Chili Flakes, optional
  • Parsley, as a garnish
  • Red Wine Vinegar, to taste
  • Salt and Pepper, to taste


  1. Cut the eggplant in half and score the flesh with a sharp knife.
  2. Remove the flesh, leaving enough to hold the skin together and using care not to pierce the skin.
  3. Coat the interior with olive oil and season lightly with salt.
  4. Place the eggplant hollow side down in a baking dish. Bake for 10 minutes in a 375 degree (190 C) oven, until the skin begins to soften.
  5. In the mean time, cube the flesh of the eggplant.
  6. Add the olive oil and garlic to a pan over medium heat and sauté until it begins to brown.
  7. Add the eggplant, white wine, oregano and chili flakes..
  8. Cook until the eggplant softens (but does not become mushy).
  9. Removed the eggplant skins from the oven and stuff with the eggplant mixture. Return to the oven and cook for another 10 - 15 minutes. When the eggplant skin softens remove it from the oven.
  10. Top with the cheese and tomato and sprinkle with oregano.
  11. Broil until the cheese begins to brown.
  12. Sprinkle with parsley and serve with red wine vinegar.

Nutrition Information



Serving Size


Amount Per Serving Calories 188Total Fat 14gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 9gCholesterol 13mgSodium 208mgCarbohydrates 15gFiber 4gSugar 6gProtein 4g

The nutritional values are estimates and will vary depending on the specific ingredients used

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23 thoughts on “Roasted Eggplant with Tomato and Feta”

  1. Tastes as good as it looks. You can not go wrong with fresh eggplant, tomatoes, and Feta. Having tried many types of Feta, both imported and domestic, my favorite is imported from Greece. The combination of sheep and goats milk used in Dodoni Feta is the best I’ve had outside of Greece.

  2. This is absolutely delicious! Just had it for dinner tonight after finding beautiful ripe tomatoes & eggplant at the farmers’ market this morning & had to find a recipe to use them. We are already looking forward to the next time I make it, it’ll be in the regular summertime dinner rotation here, for sure! Thanks so much for sharing.

  3. I just made your eggplant dish. Thanks! We just cubed it with the skin on, sauteed and baked it in a casorol dish. Unfortunately, we didn’t have red wine vinegar in the house to try that.

  4. Awesome dish! So delicious. Not a big fan of eggplant but had one and some fresh tomatoes from my garden. This will be my new go-to for eggplant!

  5. This was superb, so many layers of flavor. I didn’t have any feta on hand so I used aurora and topped with sliced grape tomatoes. Served it with the red wine vinegar as suggested and it truly was to die for. I think this is a winner!

  6. I love this dish and, for the carnivors amongst us, the addition of some pre-cooked ground or diced lamb to the egg plant stuffing mix adds flavour and texture.

  7. So happy I came across your site! My son loves eggplants and I’m always looking for more eggplant based dishes. You have so many great ones to choose from too! It will definitely keep me busy cooking them, and him busy trying them all. Confident we will find some new family favorites. Thanks!

  8. This was the very first eggplant recipe I’ve attempted and it turned out better than I anticipated! I did not add chili flakes or parsley because I didn’t have those ingredients available, but the remainder of the ingredients complemented the eggplant flavor well and the dish tasted quite savory. The red wine vinegar on the side was a great touch. I will definitely be making this dish again. Thank you for this great recipe! <3

  9. Lovely. This very similar to a dish served in most Greek restaurants in Thessaloniki, where I lived for a few years. It is close to the border with Bulgaria, so it makes sense that it was often on the menu in tavernas in Thessaloniki, but never in Athens. I have never taken the insides out – I just roast cut side down for a while so the skin cooks, then flip over a cook longer, then put on the chopped tomatoes, a little garlic, feta, and olive oil and broil a bit. I serve it with warmed pita for dunking in and it’s so good and very healthy.


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