Description
A delicious Mediterranean dish featuring roasted eggplants topped with a mix of cherry tomatoes, feta cheese, and fresh herbs.
Ingredients
Scale
- 2 medium eggplants
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1 cup cherry tomatoes, halved
- 1/2 cup feta cheese, crumbled
- 1/4 cup fresh parsley, chopped
- 1 tablespoon balsamic vinegar
Instructions
- Preheat the oven to 400°F (200°C).
- Slice the eggplants in half lengthwise and score the flesh in a crisscross pattern, being careful not to cut through the skin.
- Brush the cut sides of the eggplants with olive oil and season with salt, black pepper, oregano, and garlic powder.
- Place the eggplants cut side down on a baking sheet lined with parchment paper and roast for 25-30 minutes, or until the flesh is tender and golden.
- While the eggplants are roasting, prepare the topping by mixing the cherry tomatoes, feta cheese, parsley, and balsamic vinegar in a bowl. Season with a pinch of salt and pepper.
- Once the eggplants are done, remove them from the oven and flip them over. Spoon the tomato and feta mixture generously over the roasted flesh.
- Return the eggplants to the oven and bake for an additional 10 minutes, or until the topping is warmed through and slightly golden.
Notes
- Feel free to adjust the seasoning to your taste.
- This dish can be served warm or at room temperature.
- Pair with crusty bread for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 180
- Sugar: 3g
- Sodium: 400mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 10mg