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:
Pin it for later!
Roasted Eggplant with Tomato and Feta
Roasted Eggplant with Tomato and Feta Cheese - an easy and delicious eggplant recipe.
Ingredients
- 1 Medium Eggplant
- 2 Cloves Garlic, minced
- 3 Tablespoons Olive Oil
- Splash White Wine, optional
- 2 Ounces Feta Cheese
- 1 Roma Tomato or Several Cherry Tomatoes.
- 1 Teaspoon Oregano
- 1/4 Teaspoon Red Chili Flakes, optional
- Parsley, as a garnish
- Red Wine Vinegar, to taste
- Salt and Pepper, to taste
Instructions
- Cut the eggplant in half and score the flesh with a sharp knife.
- Remove the flesh, leaving enough to hold the skin together and using care not to pierce the skin.
- Coat the interior with olive oil and season lightly with salt.
- Place the eggplant hollow side down in a baking dish. Bake for 10 minutes in a 375 degree oven, until the skin begins to soften.
- In the mean time, cube the flesh of the eggplant.
- Add the olive oil and garlic to a pan over medium heat and saute until it begins to brown.
- Add the eggplant, splash of white wine, oregano and chili flakes..
- Cook until the eggplant softens (but does not become mushy).
- 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.
- Top with the cheese and tomato and sprinkle with oregano.
- Broil until the cheese begins to brown.
- Sprinkle with parsley and serve with red wine vinegar.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 188 Total Fat 14g Saturated Fat 4g Trans Fat 0g Unsaturated Fat 9g Cholesterol 13mg Sodium 208mg Carbohydrates 15g Fiber 4g Sugar 6g Protein 4g
Some of the links on this article are affiliate links, which means that if you click on them and make a purchase, we receive a small referral fee. If you find the links useful and do make a purchase, thanks so much for your support!
You have beautiful pictures to go along with with a great sounding recipe! I love eggplant!
What a beautiful dish. I love eggplant and you have paired it with delicious flavors.
Yum! I had roasted/stuffed eggplant years ago at a restaurant and loved it. This sounds like an even better version! Saving to try soon!
This is a beautiful dish – and I think it would be delicious with roast chicken or pork!
What a delicious veggie packed meal! It looks so colourful, and anything with feta is good with me!
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.
Really must try this – looks great and seems easy enough!
What a sweet and delicious meals
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.
Thank you so much for taking the time to comment on the recipe. I’m so thrilled that you enjoy it!
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.
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!
It was divine! Made this last night and it was so good! Will be making this again.
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!
Thank you so much for the kind comment. I’m so pleased that you enjoyed the recipe!
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.