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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.
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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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:
- 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
- Cut the eggplant in half and score the flesh with a sharp knife into a criss-cross pattern.
- Remove the flesh, leaving enough to hold the skin together and using care not to pierce the skin.
- Remove any excess water with a paper towel
- Coat the interior with extra virgin olive oil and season lightly with a pinch of sea salt.
- 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.
- In the meantime, cube the flesh of the eggplant.
- Add the olive oil and garlic to a pan over medium heat and sauté until it begins to brown.
- Add the eggplant cubes, white wine, oregano and chile flakes.
- Cook until the eggplant softens (but does not become mushy).
- 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.
- Top with the cheese and tomato and sprinkle with oregano.
- 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.
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