Melitzanes me Feta (Baked Eggplant with Feta) Recipe

[voula_slat]

As we head into fall, I have been baking more. Cooler temperatures, especially at night, are making this possible. One of the dishes I've been enjoying is baked eggplant with feta cheese. Here's my recipe:

Ingredients (serves 4)​

• 2–3 medium eggplants
• 4 tablespoons olive oil (plus more for drizzling)
• 1 medium onion, finely chopped
• 2–3 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes (or 4 fresh ripe tomatoes, peeled & grated)
• 1 tablespoon tomato paste (optional)
• 1 teaspoon dried oregano (or 1 tablespoon fresh oregano)
• 1 teaspoon dried thyme
• Salt and black pepper, to taste
• 7 ounces feta cheese, crumbled (about 1½ cups)
• ¼ cup chopped fresh parsley or basil

Instructions​

1. Wash and slice the eggplants into ½-inch thick rounds. Sprinkle lightly with salt and place them in a colander for 20–30 minutes to draw out bitterness. Rinse and pat dry.
2. Brush the slices lightly with olive oil, arrange them on a baking sheet, and roast at 400°F for about 15–20 minutes, until softened.
3. While the eggplant bakes, heat 3 tablespoons of olive oil in a skillet over medium heat. Add the onion and sauté until soft and golden, about 5 minutes. Stir in the garlic and cook for 1 minute more.
4. Add the diced tomatoes, tomato paste, oregano, thyme, salt, and pepper. Simmer uncovered for about 15 minutes, until the sauce thickens slightly.
5. Lightly oil a 9x13-inch baking dish. Spread a spoonful of tomato sauce over the bottom, then add a layer of roasted eggplant. Continue layering sauce and eggplant until everything is used.
6. Sprinkle the crumbled feta evenly over the top.
7. Bake uncovered at 350°F for 25–30 minutes, until bubbly and the feta is lightly golden.
8. Let the dish rest for 10 minutes before serving. Garnish with chopped parsley or basil and serve warm with crusty bread or alongside grilled meats.

 

[k_tsoukalas]

This looks absolutely delicious, thank you for sharing such a detailed recipe! Baked eggplant with feta is such a classic comfort dish, especially as the weather starts cooling down. I love how roasting the eggplant first keeps the texture rich but not soggy, and pairing it with that herby tomato sauce makes it feel very Mediterranean.

I’ve made a similar version before, and sometimes I’ll tuck in a few slices of roasted red pepper or even a handful of kalamata olives between the layers for extra depth. Another nice touch is using fresh basil at the end, it really brightens up the flavors.