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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
Cook Time 35 minutes
Total Time 50 minutes
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.