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Baked Eggplants in Greek Style

A delightful Mediterranean dish featuring tender roasted eggplants layered with creamy feta cheese, olives, and cherry tomatoes, perfect as a side or light main course.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Main Course, Side Dish
Cuisine: Greek, Mediterranean
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 medium eggplants (about 1.5 pounds or 680 grams)
  • 1 cup feta cheese, crumbled (about 150 grams)
  • 1/2 cup olives, pitted and sliced (about 75 grams)
  • 1 cup cherry tomatoes, halved (about 150 grams)
  • 3 tablespoons olive oil (about 45 ml)
  • 3 cloves garlic, minced
  • 1 teaspoon dried oregano
  • Salt and pepper to taste

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C).
  2. Slice the eggplants into rounds, about 1/2 inch thick. Sprinkle them with salt and let them sit for 30 minutes to draw out excess moisture.
  3. Rinse the eggplant slices thoroughly under cold water and then pat them dry with paper towels.
Assembly
  1. In a large baking dish, layer the eggplant slices at the bottom.
  2. Add a generous layer of crumbled feta cheese, followed by the sliced olives and halved cherry tomatoes.
  3. Drizzle the entire dish with olive oil and sprinkle minced garlic, dried oregano, salt, and pepper over the top.
Cooking
  1. Place the dish in the preheated oven and bake for about 30-35 minutes until the eggplants are tender and slightly golden on the edges.
  2. Once done, remove from the oven and let it cool for a few minutes before serving.

Notes

For a beautiful presentation, serve the eggplants directly from the baking dish garnished with fresh herbs like parsley or basil. You can enjoy them warm as a side dish alongside grilled chicken or fish.