Slow-Roasted Eggplant with Tomato and Feta

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Eggplant slices slow-roasted until caramelized, topped with a fresh tomato-feta salad and finished with oregano and olive oil. This greek-inspired vegetarian (vegetarian, mediterranean) ready in about 70 minutes pairs large eggplants, sliced 1/2 inch thick, olive oil, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 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.

Prep: 10 min Cook: 60 min Serves 4 Greek cuisine 180 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 300°F. Arrange 2 large eggplants sliced 1/2 inch thick on a baking sheet. Brush both sides with 4 tbsp olive oil and sprinkle 1 tsp salt evenly. Roast for 1 hour, flipping halfway, until eggplants are soft and caramelized.
  2. Step 2: While eggplants roast, combine 1 cup diced ripe tomatoes, 1/2 cup crumbled feta cheese, 1 tbsp chopped fresh oregano, 1/4 cup finely chopped red onion, 1 tbsp lemon juice, and 1/4 tsp black pepper in a bowl. Mix gently to combine.
  3. Step 3: Remove eggplants from oven and let cool slightly. Arrange slices on a serving plate and spoon the tomato-feta mixture evenly over the top.
  4. Step 4: Drizzle any remaining olive oil from roasting over the dish and serve warm or at room temperature.

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Frequently asked questions

How long does Slow-Roasted Eggplant with Tomato and Feta take to make?

Total time is about 70 minutes (10 min prep + 60 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 Slow-Roasted Eggplant with Tomato and Feta?

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 olive oil from drying out.

Can I substitute ingredients in Slow-Roasted Eggplant with Tomato and Feta?

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 Slow-Roasted Eggplant with Tomato and Feta 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 Slow-Roasted Eggplant with Tomato and Feta 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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