Roasted Eggplant and Feta

"This is a Greek recipe. This can be used to top a salad of baby spinach or other greens, pasta, couscous or any other similar thing. Or, scoop it up on small bites of good crusty bread, or serve as a variation of eggplant bruschetta. It can be served as an appetizer, a side dish, or a meatless main course."
photo by JanaBird photo by JanaBird
photo by JanaBird
photo by BarbryT photo by BarbryT
Ready In:




  • Preheat oven to 400°F.
  • Place eggplant cubes in a shallow baking pan; toss with 1/2 cup olive oil, salt to taste, bake until cubes are soft but not mushy -- about 30 minutes.
  • Set aside to cool.
  • Whisk together the remaining 1/4 cup olive oil, lemon juice, onion, garlic, and oregano in a small bowl. Season to taste with salt and pepper.
  • Toss about half the dressing with eggplant.
  • Put eggplant mixture on top of salad leaves, cooked pasta, couscous or slices of bread or toasts.
  • Sprinkle with cheese and olives, drizzle with remaining dressing.
  • Garnish with fresh oregano sprigs if desired.

Questions & Replies

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  1. Very good, I also roasted bell peppers and onions with the eggplant. Added cherry tomatoes as a final touch on top. Served on hearts of romaine.
  2. We love this dish. I served it over baby spinach next to garlic mashed potatoes. I forgot to include the olives, but it was still great. I'll serve them on the side next time. We ate the whole thing in one sitting! Really great dish.
  3. a very easy, simple, quick, and delicious recipe. I loved it. Ate it with a friend, and she really loved it too - the feta and olives were the key for me, and the simplicity of the whole thing. I suggest it to anyone who likes eggplant and greek salad.
  4. We love all the ingredients in this and the blend of those ingredients in this recipe was superb. I made this for friends and it disappeared SO fast! I'm going to be making it again for take-to-work lunches - and other meals as well, of course! I agree with BarbryT, the roasted eggplant is delicious but the solution is simple. I heeded her warning and used 4 eggplants so that we could enjoy a snack while the eggplant was still warm: roasted eggplant on ciabatta with baby spinach leaves and a dollop of tzatziki. YUM! Having made this, I intend doing this each time. Great recipe: thank you for sharing it! Made for 1-2-3 Hit Wonders.
  5. my mom and I tried this recipe last night. Delish! will make it again


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