Greek-Style Eggplant

Greek-Style Eggplant is a hearty, flavorful dish inspired by the sunny Mediterranean coast. Tender roasted eggplant is layered with ripe tomatoes, onions, garlic, and a sprinkle of herbs, then finished with olive oil and feta cheese for that signature Greek touch. It’s simple, rustic, and full of bold, fresh flavor — perfect as a vegetarian main course or a delicious side dish.

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🍆 Greek-Style Eggplant Ingredients

• 2 medium eggplants, cut into ½-inch slices
• 1 large onion, thinly sliced
• 3 cloves garlic, minced
• 3 medium tomatoes, chopped (or 1 can diced tomatoes)
• ¼ cup extra virgin olive oil
• 1 teaspoon dried oregano
• ½ teaspoon dried thyme
• ¼ teaspoon red pepper flakes (optional)
• Salt and black pepper, to taste
• ½ cup crumbled feta cheese
• 2 tablespoons chopped fresh parsley or basil

🥘 How To Make Greek-Style Eggplant

1. Preheat oven: Set to 400°F (200°C). Line a baking tray with parchment paper.
2. Prepare the eggplant: Lightly salt the eggplant slices and let them sit for 15 minutes to draw out moisture. Pat dry with a paper towel.
3. Roast: Arrange eggplant slices on the baking sheet, brush both sides with olive oil, and roast for 20–25 minutes until golden and tender.
4. Cook the tomato mixture: In a skillet, heat 2 tablespoons of olive oil over medium heat. Sauté onions until soft, about 5 minutes. Add garlic, tomatoes, oregano, thyme, and red pepper flakes. Simmer for 10 minutes until thickened. Season with salt and pepper.
5. Assemble: Arrange roasted eggplant in a baking dish, spoon the tomato mixture on top, and sprinkle with feta.
6. Bake: Return to the oven for 10–12 minutes, until the feta softens and the flavors meld together.
7. Serve: Garnish with fresh parsley or basil and drizzle with a little olive oil before serving.

💭 Recipe Tips

• Salt the eggplant: This removes bitterness and keeps it from becoming soggy.
• Make it vegan: Omit the feta or use vegan feta-style cheese.
• Add olives or capers: They add briny, authentic Greek flavor.
• Use ripe tomatoes: Fresh, juicy tomatoes give the sauce a naturally sweet depth.
• Serve hot or cold: It’s delicious straight from the oven or chilled as a meze.

🍗 What To Serve With Greek-Style Eggplant?

This dish pairs beautifully with lemon orzo, grilled chicken, or lamb chops. For a lighter meal, serve it alongside Greek salad, pita bread, or tzatziki. It also works wonderfully as part of a Mediterranean mezze platter.

🎚 How To Store Leftovers Greek-Style Eggplant?

• Refrigerate: Store leftovers in an airtight container for up to 4 days. Reheat in the oven or enjoy cold.
• Freeze: Cool completely, then freeze in a sealed container for up to 2 months. Thaw overnight in the fridge and reheat before serving.

FAQs

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📊 Greek-Style Eggplant Nutrition Facts

Serving Size: 1 portion (1/4 of recipe)

• Calories: 210 kcal
• Total Fat: 14g
• Saturated Fat: 4g
• Cholesterol: 10mg
• Sodium: 290mg
• Total Carbohydrates: 18g
• Dietary Fiber: 6g
• Sugars: 9g
• Protein: 6g