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    You are in: Home / Greek / Roasted Eggplant and Feta Recipe
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    Roasted Eggplant and Feta
    Roasted Eggplant and Feta. Photo by BarbryT

    Photo by BarbryT

    1/1 Photo of Roasted Eggplant and Feta

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    5.0 6

    Rate it! | Read 6 Reviews

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    10 mins

    30 mins

    Susiecat too's Note:

    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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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 400°F.
    2. 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. 3
      Set aside to cool.
    4. 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. 5
      Toss about half the dressing with eggplant.
    6. 6
      Put eggplant mixture on top of salad leaves, cooked pasta, couscous or slices of bread or toasts.
    7. 7
      Sprinkle with cheese and olives, drizzle with remaining dressing.
    8. 8
      Garnish with fresh oregano sprigs if desired.

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    Ratings & Reviews:

    • on August 22, 2012

      55

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No

    • on February 24, 2009

      55

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No

    • on January 17, 2009

      55

      We love all the ingredients in this and the blend of those ingredients in this recipe was superb. I made this for friends and it disappeared SO fast! I'm going to be making it again for take-to-work lunches - and other meals as well, of course! I agree with BarbryT, the roasted eggplant is delicious but the solution is simple. I heeded her warning and used 4 eggplants so that we could enjoy a snack while the eggplant was still warm: roasted eggplant on ciabatta with baby spinach leaves and a dollop of tzatziki. YUM! Having made this, I intend doing this each time. Great recipe: thank you for sharing it! Made for 1-2-3 Hit Wonders.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (6)

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    Nutritional Facts for Roasted Eggplant and Feta

    Serving Size: 1 (180 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 257.5
     
    Calories from Fat 201
    78%
    Total Fat 22.4 g
    34%
    Saturated Fat 7.6 g
    38%
    Cholesterol 33.8 mg
    11%
    Sodium 467.9 mg
    19%
    Total Carbohydrate 9.4 g
    3%
    Dietary Fiber 4.2 g
    16%
    Sugars 4.5 g
    18%
    Protein 6.7 g
    13%
    Detailed Nutrition Values About Nutrition Info

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