Description
Delight in the vibrant flavors of Easy Greek-Style Eggplant, a Mediterranean-inspired dish that combines perfectly roasted eggplant, rich tomatoes, tangy feta, and fragrant herbs. This recipe is not just a meal; it’s an experience that transforms any gathering into a culinary celebration. Perfect for both weeknight dinners and summer BBQs, this dish will transport you to sunny shores with every bite.
Ingredients
Scale
- 2 medium eggplants (about 1 lb total)
- 3 tbsp extra virgin olive oil
- 3 cloves garlic, minced
- 1 can (14 oz) whole or diced tomatoes in juice
- 4 oz crumbled feta cheese
- 2 tbsp fresh oregano, chopped
- 2 tbsp fresh parsley, chopped
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- Slice the eggplants into ½-inch rounds and sprinkle lightly with salt. Let sit for 30 minutes to draw out moisture.
- Rinse off the salt under cool water and pat each slice dry with paper towels.
- In a large skillet over medium heat, warm olive oil until shimmering. Add minced garlic and sauté for about 30 seconds until fragrant.
- Pour in the canned tomatoes (with juices) and simmer for about 5 minutes until slightly thickened.
- In a baking dish, layer half of the eggplant slices at the bottom, followed by half of the tomato mixture, crumbled feta cheese, and herbs.
- Repeat with remaining eggplant slices, topping with remaining tomato mixture and more feta. Drizzle with olive oil.
- Bake for 25-30 minutes until bubbly and golden brown.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: Approximately 200g
- Calories: 220
- Sugar: 6g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 20mg