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Our Favourite Greek Baked Eggplant With Tomato & Feta

A simple Mediterranean side dish of baked eggplant with tomato sauce and feta cheese. Perfect served with grilled meat or by itself with some garlic bread on the side.

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 cloves of garlic sliced
  • 14 ounces chopped tomatoes (400 grams = 1 can)
  • ½ bunch fresh basil optional
  • 1 teaspoon salt
  • pepper (to taste)
  • 1 teaspoon sugar
  • 0.5 tablespoons balsamic vinegar

Instructions

    Cup of Yum
  1. Preheat the oven to 200C/390F. Brush the eggplant with a generous amount of olive oil, and sprinkle with a bit of salt.
  2. 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.
  3. 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.
  4. Let the sauce simmer for about 15 minutes, then remove the herb sprigs. Add the sugar and balsamic vinegar and stir in.
  5. 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.

Notes

  • What baking dishes to use: I serve my eggplant halves in two separate dishes, but if you don't have two small suitable dishes, you can easily bake both in the same, slightly larger, dish. Obviously this dish is also very easy to double up on if you want to serve more than two.
  • Sauce: A tip for days when you're in a hurry. This Greek eggplant dish is amazing made with the homemade marinara sauce. However, at least half of the time, I use a jar of good quality pasta sauce instead. Shh, don't tell.
  • Make ahead instructions: I often make this dish ahead. Just bake the eggplant, pour over the sauce and scatter over the feta. Keep in the fridge covered until you're ready to serve it. Then bake for 15 minutes until hot and bubbling and the feta is slightly browned on top.
  • Leftover sauce: Why not make a double batch of the marinara sauce and use the rest as a simple pasta or pizza sauce? It freezes well!
  • How to serve: This dish is equally good served hot or a bit cooler (the greeks often serve this kind of dish at room temperature).
  • Serve alone with fresh crusty bread, garlic bread or 2-minute olive oil toasts (unless you need the meal to be gluten-free, of course, in which case forget the bread!), with grilled meats, chicken meatballs, Greek potatoes, or as a simple side dish.
  • Serves 4 as a side and 2 as a main.
  • Wild card option: Try with some of this delicious Italian pangrattato sprinkled over the top to serve!

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 (26%) 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: 2to 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.