Baked Eggplant in Greek Style with Feta, Olives, and Cherry Tomatoes

Baked Eggplant in Greek Style with Feta, Olives, and Cherry Tomatoes is a delightful dish that brings a taste of the Mediterranean right to your table. This vibrant recipe combines the earthy flavors of eggplant with the briny richness of feta cheese, the sweetness of cherry tomatoes, and the depth of olives, all baked to perfection. Perfect as a main dish or a side, it’s a healthy, satisfying option that is both easy to prepare and bursting with flavor.

Ingredients

• 2 large eggplants
• 100 g cherry tomatoes
• A handful of olives
• 200 g Greek feta cheese
• Extra virgin olive oil to taste
• Salt to taste
• Pepper to taste
• Dried oregano to taste

Directions

1. Wash the eggplants, remove the stem, and cut them into regular cubes.
2. Halve the cherry tomatoes and add them to the eggplants in a large bowl.
3. Add whole or sliced olives, a generous drizzle of olive oil, salt, pepper, and a good pinch of oregano.
4. Gently fold in the cubed feta to distribute the flavors.
5. Spread everything on a lined baking tray and bake at 200°C for 35 minutes, stirring halfway through cooking.
6. Remove from the oven and serve immediately.

Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 4
Nutrition Info: Approximately 250 calories per serving.

How to serve

Baked Eggplant in Greek Style is best enjoyed warm right out of the oven. Serve it as a standalone dish or alongside crusty bread for a delightful Mediterranean meal. This dish pairs beautifully with a simple side salad or can be used as a delicious filling for wraps or pitas. Consider drizzling some additional olive oil or a squeeze of fresh lemon juice on top for an extra burst of flavor.

FAQs

Can I use other vegetables in this recipe?
Yes, you can add other Mediterranean vegetables like zucchini or bell peppers for a more varied dish.

How long can I store leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Can I make this dish vegan?
Certainly! You can omit the feta or substitute it with a plant-based feta alternative to make this dish vegan-friendly.

Baked Eggplant in Greek Style

This vibrant dish combines earthy eggplant with briny feta cheese, sweet cherry tomatoes, and flavorful olives, all baked to perfection.

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Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 4 servings

Course: Main Course, Side Dish

Cuisine: Greek, Mediterranean

Calories: 250

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 2 large large eggplants
• 100 g cherry tomatoes
• 1 handful olives whole or sliced
• 200 g Greek feta cheese
• to taste extra virgin olive oil
• to taste salt
• to taste pepper
• to taste dried oregano

Method

 

Preparation

1. Wash the eggplants, remove the stem, and cut them into regular cubes.
2. Halve the cherry tomatoes and add them to the eggplants in a large bowl.
3. Add whole or sliced olives, a generous drizzle of olive oil, salt, pepper, and a good pinch of oregano.
4. Gently fold in the cubed feta to distribute the flavors.

Cooking

1. Spread everything on a lined baking tray and bake at 200°C for 35 minutes, stirring halfway through cooking.
2. Remove from the oven and serve immediately.

Notes

Best enjoyed warm right out of the oven. Serve as a standalone dish or alongside crusty bread. Pairs beautifully with a simple side salad or can be used as a filling for wraps or pitas. Consider drizzling extra olive oil or a squeeze of fresh lemon juice for additional flavor.