Flavorful Baked Eggplant with Tomato and Feta
Experience the essence of Greek cuisine with this baked eggplant dish featuring ripe tomatoes and creamy feta cheese. The eggplant is perfectly roasted, absorbing the savory flavors of garlic and herbs, while the melt-in-your-mouth feta adds a delightful tang. It's a wholesome, vegetarian masterpiece that can be served as a main course or a side dish, sure to impress family and friends.
ingredients
- 2 large eggplants, sliced into 1-inch rounds
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 ripe tomatoes, chopped
- 1 cup feta cheese, crumbled
- 1/4 cup fresh parsley, chopped (for garnish)
- 1/2 teaspoon red pepper flakes (optional)
steps
- 1.
Preheat your oven to 375°F (190°C).
- 2.
Arrange the sliced eggplants on a baking sheet and brush both sides with olive oil. Sprinkle with salt and let them sit for 15 minutes to draw out moisture.
- 3.
Pat the eggplant slices dry with paper towels to remove excess moisture and bitterness.
- 4.
In a bowl, combine minced garlic, dried oregano, black pepper, and remaining olive oil. Mix well.
- 5.
Spread the garlic mixture evenly over the eggplant slices.
- 6.
Roast the eggplants in the preheated oven for 25 minutes, flipping halfway through, until they are tender and slightly golden.
- 7.
In a separate bowl, mix the chopped tomatoes with a pinch of salt and red pepper flakes (if using).
- 8.
Once the eggplants are done, remove them from the oven and top each slice with the tomato mixture and crumbled feta cheese.
- 9.
Return to the oven and bake for an additional 15 minutes until the feta is golden and slightly melted.
- 10.
Garnish with fresh parsley before serving.
