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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Roasted Eggplant with Tomato and Feta
Roasted Eggplant with Tomato and Feta Cheese (Aubergine Feta) - an easy and delicious eggplant recipe.
Ingredients
- 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
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 (190 C) 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 sauté until it begins to brown.
- Add the eggplant, 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 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
Lindsey
Monday 8th of February 2021
This was delicious! The red wine vinegar complemented it so nicely, I never would have thought to add that. Have you ever had leftovers, I wonder if it would be cold. Like a salad or if the eggplant would be mushy?
Ronna
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
Jen
Wednesday 21st of October 2020
Thank you so much for taking the time to write. We are thrilled that you enjoyed the dish!
Ludmila
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!