Description
This Greek Style Roasted Eggplant is a vibrant and healthy Mediterranean dish. Roasting brings out the eggplant’s natural sweetness, complemented by a bright lemon-herb vinaigrette, feta, and pomegranate.
Ingredients
Scale
- 2 medium eggplants (1.1 lb) – halved lengthwise
- 2 tbsp olive oil (2 Tbsp) – for brushing and dressing
- 3 cloves garlic (1 Tbsp) – minced
- 2 tbsp lemon juice (2 Tbsp) – acid bright
- 1 tsp dried oregano (1 tsp) – Mediterranean aroma
- ½ tsp dried thyme (½ tsp) – herb note
- ¾ tsp sea salt (¾ tsp) – seasoning
- ¼ tsp black pepper (¼ tsp) – subtle heat
- 100 g feta cheese (3.5 oz) – crumbled
- 2 tbsp parsley (2 Tbsp) – chopped
- 2 tbsp pomegranate seeds (2 Tbsp) – ruby burst
- ½ small red onion (¼ cup) – thinly sliced
- 1 tbsp extra-virgin olive oil (1 Tbsp) – finishing drizzle
- 1 tsp lemon zest (1 tsp) – aromatic finish
Instructions
- Preheat & Prepare: Preheat oven to 400°F, line a baking sheet with parchment.
- Prepare Eggplant: Halve eggplant, score flesh, brush with oil, season.
- First Roast: Roast eggplant cut-side up for 20 minutes.
- Flip & Finish: Flip, brush with oil, roast 10-12 minutes until tender.
- Make Vinaigrette: Whisk garlic, lemon juice, oregano, thyme, salt, and oil.
- Dress Eggplant: Drizzle warm vinaigrette over eggplant, let soak.
- Assemble & Garnish: Arrange eggplant, sprinkle with feta, parsley, pomegranate, and onion.
- Final Touches: Drizzle with oil, dust with lemon zest, rest for 5 minutes.
Notes
For optimal flavor, use good quality extra virgin olive oil and authentic Greek feta. Scoring the eggplant allows for better flavor absorption.
- Prep Time: 15 minutes
- Cook Time: 32 minutes
- Category: Vegetable
- Method: Roasting
- Cuisine: Greek
Nutrition
- Serving Size: 1
- Calories: 350 kcal
- Sugar: 10 g
- Sodium: 500 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 8 g
- Protein: 12 g
- Cholesterol: 20 mg