Roasted Eggplant And Feta Recipe

Name: Roasted Eggplant And Feta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 eggplants, cubed; 3/4 cup extra virgin olive oil, divided; 1/4 cup lemon juice, fresh squeezed; 1/4 cup onion, minced; 3 garlic cloves, minced; 2 tablespoons fresh oregano, minced or 1 teaspoon dried oregano; salt and pepper; 1 lb feta cheese, crumbled; 1/2 cup kalamata olive, pitted and coarsely chopped; fresh oregano sprig (optional)

Servings: persons

1
Preheat oven to 400u00b0F.
2
Place eggplant cubes in a shallow baking pan; toss with 1/2 cup olive oil, salt to taste, bake until cubes are soft but not mushy -- about 30 minutes.
3
Set aside to cool.
4
Whisk together the remaining 1/4 cup olive oil, lemon juice, onion, garlic, and oregano in a small bowl. Season to taste with salt and pepper.
5
Toss about half the dressing with eggplant.
6
Put eggplant mixture on top of salad leaves, cooked pasta, couscous or slices of bread or toasts.
7
Sprinkle with cheese and olives, drizzle with remaining dressing.
8
Garnish with fresh oregano sprigs if desired.

1014

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 eggplants, cubed, 3/4 cup extra virgin olive oil, divided, 1/4 cup lemon juice, fresh squeezed, 1/4 cup onion, minced, and more.

Yes, Roasted Eggplant And Feta falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roasted Eggplant And Feta

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions