4.9 from 147 votes
Our Favourite Greek Baked Eggplant With Tomato & Feta
This dish features eggplant halves baked until tender, topped with a homemade tomato sauce and crumbled feta cheese. The tomato sauce combines garlic, fresh or canned tomatoes, herbs, and a touch of balsamic vinegar and sugar, offering a balanced savory and slightly sweet topping. Baking the eggplant twice ensures a soft texture with a bubbling, flavorful sauce finished with salty feta. It's a versatile dish that can be served warm or at room temperature alongside bread or grilled meats.
Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
Servings:
2
to 4
Calories:
453 kcal
Course:
Appetizer
Cuisine:
Mediterranean
Ingredients
- 1 eggplant / aubergine, sliced in half lengthwise and scored all over in a criss-cross pattern (without cutting through the skin).
- olive oil for baking
- 3 ounces feta cheese
for the tomato sauce
- 0.25 cups olive oil
- 5 garlic sliced, cloves
- 14 ounces tomato 400 grams = 1 can, chopped
- ½ bunch basil optional, fresh
- 1 teaspoon salt
- black pepper to taste
- 1 teaspoon sugar
- 0.5 tablespoons balsamic vinegar
Instructions
- Preheat the oven to 200C/390F. Brush the eggplant with a generous amount of olive oil, and sprinkle with a bit of salt.
- Bake each eggplant half facedown in little separate baking dishes (or side by side in a slightly bigger baking dish) for about 45 minutes or until the flesh is soft.
- Meanwhile, make the tomato sauce. Heat the olive oil on a medium heat in a pan with a large surface area, then add the garlic. Cook for a couple of minutes (don’t brown the garlic), then add the chopped tomatoes, herbs and salt and pepper. Half fill the empty tomato can with water and add that to the pan, too.
- Let the sauce simmer for about 15 minutes, then remove the herb sprigs. Add the sugar and balsamic vinegar and stir in.
- Pour the tomato sauce over the eggplant/aubergines, then crumble over the feta. Bake for about another 15 minutes or until the tomato sauce is bubbling.
Cup of Yum
Notes
- You can bake both eggplant halves together in a single larger baking dish if separate small dishes aren't available.
- When short on time, substituting a quality jarred pasta sauce for the homemade tomato sauce works well.
- For make-ahead, bake the eggplant and assemble with sauce and feta; refrigerate covered and bake again before serving.
- Extra tomato sauce can be frozen to use later for pasta or pizza.
- The dish serves two as a main or four as a side, and pairs well with breads or grilled meats.
- Serving it at room temperature is traditional and allows the flavors to meld.
- Try adding Italian pangrattato on top for additional texture and flavor.
Nutrition Information
Calories
453kcal
(23%)
Carbohydrates
25g
(8%)
Protein
9g
(18%)
Fat
36g
(55%)
Saturated Fat
10g
(50%)
Cholesterol
37mg
(12%)
Sodium
1927mg
(80%)
Potassium
923mg
(20%)
Fiber
8g
(32%)
Sugar
17g
(34%)
Vitamin A
465IU
(9%)
Vitamin C
23.5mg
(26%)
Calcium
292mg
(29%)
Iron
2.9mg
(16%)
Nutrition Facts
Serving: 2 to 4
Amount Per Serving
Calories 453
% Daily Value*
| Calories | 453kcal | 23% |
| Carbohydrates | 25g | 8% |
| Protein | 9g | 18% |
| Fat | 36g | 55% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 37mg | 12% |
| Sodium | 1927mg | 80% |
| Potassium | 923mg | 20% |
| Fiber | 8g | 32% |
| Sugar | 17g | 34% |
| Vitamin A | 465IU | 9% |
| Vitamin C | 23.5mg | 26% |
| Calcium | 292mg | 29% |
| Iron | 2.9mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.