Ingredients
2 medium eggplants, sliced lengthwise
1 cup crumbled feta cheese
2 cups crushed tomatoes
1 yellow onion, diced
4 garlic cloves, minced
2 tablespoons olive oil
1 teaspoon dried oregano
1 teaspoon smoked paprika
1 teaspoon ground cumin
1 teaspoon salt
0.5 teaspoon black pepper
1 pinch red pepper flakes (optional)
Fresh parsley, chopped (for garnish)
Instructions
Preheat oven to 400°F (200°C)
In a bowl, toss eggplant slices with 1 tablespoon olive oil, 0.5 teaspoon salt, 0.25 teaspoon black pepper, smoked paprika, and cumin
Spread evenly on a baking sheet and roast for 25-30 minutes, flipping once, until tender and browned
In another bowl, mix crushed tomatoes, remaining oil, oregano, garlic, red pepper flakes, 0.5 tsp salt, and 0.25 tsp black pepper
Transfer roasted eggplant to a casserole dish, layer tomato mixture over half, and top with feta cheese
Return to oven and bake 10-15 minutes until tomatoes bubble and feta browns
Let rest 5-10 minutes before serving, garnished with fresh parsley
Notes
Use vegan feta for a vegetarian version
Make the spiced tomato layer up to 24 hours ahead and refrigerate
Works with other roasted veggies (zucchini, peppers) for a heartier dish
Serve with crusty bread or brown rice for a complete meal
- Prep Time: 20
- Cook Time: 35
- Category: Mediterranean Basics
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 7g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 5g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 25mg