Greek Style Roasted Eggplant

A delightful roasted eggplant dish filled with vibrant tomatoes, creamy feta, and fresh herbs, embodying the essence of Greek cuisine.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 4 halves

Course: Appetizer, Side Dish

Cuisine: Greek, Mediterranean

Calories: 220

For the eggplant

1 large eggplant, cut in half Choose firm, glossy eggplants without blemishes for optimal flavor and texture.

Filling

2 large tomatoes, diced
1 small red onion, finely chopped
1 cup feta cheese, crumbled Opt for high-quality Greek feta for an authentic taste.
2 tablespoons olive oil Consider swapping for avocado oil for a healthier option.
1 large lemon, juiced
Fresh herbs (parsley or oregano), chopped
Salt and pepper, to taste

Preparation

Preheat your oven to 400°F (200°C).
Cut the eggplant in half lengthwise and scoop out some flesh to create a boat-like structure.
Brush the cut sides of the eggplant with olive oil and season with salt and pepper.
Set the eggplant halves cut side up on a lined baking sheet.
In a bowl, combine diced tomatoes, finely chopped red onion, crumbled feta, chopped herbs, and freshly squeezed lemon juice. Toss well to blend the flavors.
Generously spoon the tomato mixture into each eggplant half, letting it mound slightly.

Cooking

Place the baking sheet in the preheated oven and roast for about 25-30 minutes, or until the eggplant is tender and the filling is slightly golden on top.
Serve warm as a vibrant side dish or appetizer.

For an inviting presentation, garnish roasted eggplant halves with fresh herbs and a drizzle of olive oil.