Baked Greek-Style Eggplant with Feta and Oregano
Tender slices of eggplant baked with tangy feta cheese, fresh oregano, and a drizzle of olive oil make this a hearty Mediterranean vegetarian dish. This greek-inspired vegetarian (mediterranean, vegetarian) ready in about 48 minutes pairs medium (about 600g) eggplant, extra virgin olive oil, crumbled feta cheese for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 medium (about 600g) eggplant
- 4 tbsp extra virgin olive oil
- 150g, crumbled feta cheese
- 2 tbsp, chopped fresh oregano leaves
- 3, minced garlic cloves
- 1 tbsp lemon juice
- 1 tsp salt
- 1/2 tsp black pepper
- 10 halved cherry tomatoes
Instructions
- Step 1: Preheat your oven to 400°F (200°C). Slice 2 medium eggplants into 1/2-inch thick rounds and arrange them on a baking sheet lined with parchment paper.
- Step 2: In a small bowl, whisk together 4 tbsp extra virgin olive oil, 3 minced garlic cloves, 1 tsp salt, 1/2 tsp black pepper, and 1 tbsp lemon juice until combined.
- Step 3: Brush both sides of the eggplant slices generously with the olive oil mixture. Scatter 10 halved cherry tomatoes evenly over the eggplant.
- Step 4: Bake in the preheated oven for 25 minutes, until the eggplant is tender and starting to brown at the edges.
- Step 5: Remove the tray and sprinkle 150g crumbled feta cheese and 2 tbsp chopped fresh oregano leaves evenly over the hot eggplant slices.
- Step 6: Return to the oven and bake for an additional 8 minutes until the feta softens and slightly melts. Serve warm.
Frequently asked questions
How long does Baked Greek-Style Eggplant with Feta and Oregano take to make?
Total time is about 48 minutes (15 min prep + 33 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Baked Greek-Style Eggplant with Feta and Oregano?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep medium (about 600g) eggplant from drying out.
Can I substitute ingredients in Baked Greek-Style Eggplant with Feta and Oregano?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Baked Greek-Style Eggplant with Feta and Oregano for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Baked Greek-Style Eggplant with Feta and Oregano vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
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