Slow-Roasted Mediterranean Eggplant with Tomato and Feta
Tender slow-roasted eggplant slices topped with a fresh tomato, garlic, and herb mixture, finished with crumbled feta cheese for a vibrant vegetarian dish. This mediterranean-inspired vegetarian (mediterranean) ready in about 50 minutes pairs large eggplants, olive oil, garlic cloves 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.
Ingredients
- 2, sliced into 1/2-inch rounds large eggplants
- 4 tbsp olive oil
- 3 cloves, minced garlic cloves
- 1 cup, halved cherry tomatoes
- 2 tbsp, chopped fresh parsley
- 1 tbsp, chopped fresh oregano
- 1/2 cup, crumbled feta cheese
- 1 tsp salt
- 1/2 tsp black pepper
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 375°F. Arrange 2 large eggplants sliced into 1/2-inch rounds on a baking sheet and brush both sides with 4 tbsp olive oil. Sprinkle evenly with 1 tsp salt and 1/2 tsp black pepper.
- Step 2: Roast the eggplant slices for 25-30 minutes, flipping halfway through, until soft and golden at the edges.
- Step 3: While eggplant roasts, mix 3 minced garlic cloves, 1 cup halved cherry tomatoes, 2 tbsp chopped fresh parsley, and 1 tbsp chopped fresh oregano in a bowl.
- Step 4: Remove eggplant from oven and spoon the tomato mixture evenly over each slice. Return to oven and roast for an additional 10 minutes.
- Step 5: Remove from oven and sprinkle 1/2 cup crumbled feta cheese over the top. Serve warm or at room temperature.
Frequently asked questions
How long does Slow-Roasted Mediterranean Eggplant with Tomato and Feta take to make?
Total time is about 50 minutes (10 min prep + 40 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 Mediterranean 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 large eggplants from drying out.
Can I substitute ingredients in Slow-Roasted Mediterranean 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 Mediterranean 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 Mediterranean 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.
