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Roasted Eggplant with Tomato and Feta

Roasted Eggplant with Tomato and Feta

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Roasting eggplant (or aubergine) is our favorite way of cooking eggplant. When it is also combined with a few simple ingredients, this easy recipe is a perfect example of Mediterranean cuisine.  

Mediterranean roasted eggplant recipes usually begin with the simple yet transformative act of roasting eggplant until its flesh becomes creamy and smoky. These dishes often feature a medley of flavors, with ingredients like garlic, olive oil, tomatoes, and aromatic herbs such as oregano and basil.

The roasted eggplant serves as a canvas for these vibrant Mediterranean flavors, resulting in a dish that is both hearty and healthy.

Whether used in dips like baba ganoush, as a topping for pizza and bruschetta or as a star ingredient in hearty casseroles and ratatouille, Mediterranean roasted eggplant recipes are a testament to the region’s love for fresh ingredients and bold, earthy flavors.

Bulgarian Roasted Aubergine with Feta

This Roasted Eggplant with Tomato and Feta recipe was inspired by our time in Bulgaria. Bulgarians love their cheese! When cheese is added to any great recipe in Bulgaria, it is piled on high. 

Bulgarian’s favorite salad, Shopska is made with chopped peppers, tomatoes, cucumbers, onions, and cheese. When it comes to the table it’s difficult to see the vegetables underneath the pile of cheese grated on top.

Shopska Salad

Shopska Salad Photo Credit

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 dense.

We’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.

Sirene vs Feta Cheese

Sirene and feta are both brined white cheese with origins in the Mediterranean region, yet they have distinct characteristics.

Sirene is known for its crumbly texture and mild, slightly tangy flavor. It is typically made from sheep’s milk, cow’s milk, or a combination of both.

In contrast, feta, a staple in Greek cuisine, is made primarily from sheep’s milk or a mixture of both sheep’s and goat’s milk. Feta has a firmer texture and a more assertive, salty flavor.

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Roasted Eggplant Feta Tomato

Giving the Roasted Aubergine Recipe a Finishing Touch

The Roasted Eggplant with Tomato and Feta dish is almost always served with a splash of red wine vinegar. The addition of red wine vinegar at the end brings all of the flavors together and elevates the dish for the best results. 

Try it first without it and see what you think. We bet we won’t be the only one who likes it better that way! If you aren’t a fan of the vinegar, we’d suggest a little sea salt, a squeeze of lemon juice, and a bit of lemon zest as a final touch.

The eggplant be eaten as is, or in our opinion, the best way to enjoy it is scooped out and spread with the cheese on toast.

Note: This dish can also be prepared in an air fryer, although the cooking time should be reduced to about 8 minutes. 

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

Yield: 2

Roasted Eggplant with Tomato and Feta

Roasted Eggplant with Tomato and Feta

Roasted Eggplant with Tomato and Feta Cheese (Aubergine Feta) - an easy and delicious roasted eggplant recipe.

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


  • 1 Medium whole Eggplant (Aubergine)
  • 2 Garlic Cloves, minced
  • 3 (45ml) Tablespoons Extra Virgin 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 Chile Flakes, optional
  • Parsley, as a garnish
  • Red Wine Vinegar, to taste
  • Sea Salt and Black Pepper, to taste


  1. Cut the eggplant in half and score the flesh with a sharp knife into a criss-cross pattern.
  2. Remove the flesh, leaving enough to hold the skin together and using care not to pierce the skin.
  3. Remove any excess water with a paper towel
  4. Coat the interior with extra virgin olive oil and season lightly with a pinch of sea salt.
  5. Place the eggplant halves hollow side down in a baking dish or baking tray. Bake for 10 minutes in a 375 degree (190 C) hot oven, until the skin begins to soften.
  6. In the meantime, cube the flesh of the eggplant.
  7. Add the olive oil and garlic to a pan over medium heat and sauté until it begins to brown.
  8. Add the eggplant cubes, white wine, oregano and chile flakes.
  9. Cook until the eggplant softens (but does not become mushy).
  10. Remove 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.
  11. Top with the cheese and tomato and sprinkle with oregano.
  12. Change the oven setting to broil, and return the eggplant to the oven. Broil at high temperature until the cheese is golden brown. 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


Sunday 3rd of January 2021

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.

ad Ruby

Friday 11th of December 2020

Thank you. I was looking for something light for this Christmas and this looks so yummy!

Amber S.

Wednesday 21st of October 2020

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


Wednesday 21st of October 2020

Thank you so much for taking the time to write. We are thrilled that you enjoyed the dish!


Friday 31st of July 2020

My best friend cooked it for me! It was so delicious ❤️ Now it's my turn! Thanks for the recipe!


Wednesday 19th of February 2020

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!

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