Roasted Eggplant and Feta

Total Time
10 mins
30 mins

This is a Greek recipe. This can be used to top a salad of baby spinach or other greens, pasta, couscous or any other similar thing. Or, scoop it up on small bites of good crusty bread, or serve as a variation of eggplant bruschetta. It can be served as an appetizer, a side dish, or a meatless main course.

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  1. Preheat oven to 400°F.
  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.
Most Helpful

5 5

Very good, I also roasted bell peppers and onions with the eggplant. Added cherry tomatoes as a final touch on top. Served on hearts of romaine.

5 5

We love this dish. I served it over baby spinach next to garlic mashed potatoes. I forgot to include the olives, but it was still great. I'll serve them on the side next time. We ate the whole thing in one sitting! Really great dish.

5 5

a very easy, simple, quick, and delicious recipe. I loved it. Ate it with a friend, and she really loved it too - the feta and olives were the key for me, and the simplicity of the whole thing. I suggest it to anyone who likes eggplant and greek salad.