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This Mediterranean-style baked eggplant with tomato sauce & feta is a great healthy (& gluten-free!) appetizer or accompaniment to grilled meat or fish. It might seem simple, but it’ll send your taste-buds soaring … promise!
At the risk of sending some of your cursors racing straight to the cross in the right hand corner of your screens, I’m going to tell you about yet another meal that Mr. Scrummy and I had in Greece when we visited a few weeks ago.
Oh, you’re still here? Well, thanks for humouring me! I promise you that it’s a short story, very relevant to the post and leading on to a really delicious, easy Mediterranean dish.
So this is how the story goes … Mr. Scrummy and I went out for a walk in the old (and by that I mean really old, as you can imagine) area of Athens in search of a nice little restaurant where we could grab a yummy Greek meal. We eventually chose quite a traditional taverna pretty much under the shadow of the Acropolis, mainly because it looked busy with locals (always a good sign) and had some toasty-looking patio heat lamps. Nice and cozy for a chilly Greek winter’s night!
Then, as we got ourselves all comfy on our nice snug corner table, we started leafing through the menu and our hearts sank a bit. You see, the menu was the type that had garish, unappetizing pictures of some of the food. It was also well-worn and even a bit sticky in places. The food sounded very average, too, quite frankly. There was really nothing all that special-sounding.
Still, after perusing the menu in silence for a short while, we decided to share a couple of appetizers and a ‘poikilia’ (pronounced pik-il-I-a, in case anyone’s interested for their next trip to Greece!) which is basically a sharing plate of meats, cheeses, dips, little fritters and other Greek appetizer treats. And what do you know, that plate of food ended up being the most delicious you can imagine. The meat was mouth-wateringly tender, the little bits and bobs were all delicious, too, and even the toasted garlic bread on the side had us ooh-ing and aahh-ing with every bite.
Obviously you can’t judge a menu by its sticky pages and tacky photos!
Now the main point of telling you all this, other than the fact that I like to make you jealous with tales of all the delicious meals I’ve had in Greece, is actually to tell you all about one of the appetizers we ordered alongside our meat sharing plate. Yup, you guessed it, it was something very close to the baked eggplant with tomato & feta that you see here in today’s post. As delicious as the meats etc. were, we both agreed that the eggplant side dish was the runaway show-stealer!
Lucky for myself and Mr. Scrummy (and for you!) we took the chance to ask our waiter how the baked eggplant was made. He told us that the eggplant is first baked in the oven by itself with a little olive oil, then tomato sauce is poured over the top, followed by crumbled feta cheese, before the dish is put back in the oven to finish off. So simple that I didn’t even need to jot it down.
Later, while grabbing some last minute items to take home with us at a local supermarket, I spotted the cute little brown dishes with lids you see in the photos. They are just perfect for baking this delicious Mediterranean side dish in, don’t you think? And all for the thrifty price of about 3 euros each!
I made my own slightly guessed version of this at the weekend and Mr. Scrummy and I ate it reheated yesterday alongside some greek lemon chicken and potatoes leftovers and again … it was the star of the show. I reckon it would be just as delicious eaten by itself with some crusty bread (or grilled garlic bread … mmm … unless you need the meal to be gluten-free, of course), or as a side dish alongside some grilled meat or even fish. This really is simple Mediterranean food at its best!
Serves: 2 to 4
- 1 eggplant/aubergine, sliced in half lengthwise and scored all over in a criss-cross pattern (without cutting through the skin).
- a little olive oil for baking
- feta cheese (about 80 grams/3 ounces)
- about ¼ cup olive oil
- 5 or 6 cloves of garlic, sliced
- 1 x 400 gram/14 ounce can chopped tomatoes
- a big sprig or two of a fresh herb e.g. basil (optional)
- 1 teaspoon salt & a good few grindings of pepper
- 1 teaspoon sugar & a drizzle of balsamic vinegar
- Preheat the oven to 200C/390F, then brush the eggplant with a generous amount of olive oil, sprinkle with a bit of salt and then bake each 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.
- 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. Let simmer for about 15 minutes, then remove the herb sprigs. Add the sugar and balsamic vinegar and stir in.
- Pour the tomato sauce over the aubergines, then crumble over the feta. Bake for about another 15 minutes or until the tomato sauce is bubbling.
The tomato sauce I used is just a simple marinara sauce. Why not make a double batch and use the rest as a simple pasta or pizza sauce?
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 or garlic bread (unless you need the meal to be gluten-free, of course, in which case forget the bread!), with grilled meats, or as a simple side dish.
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Always so jealous of your Greek food adventures. Eggplants are underused in my kitchen which after looking at this, I realize is a damn shame!
I must admit that the intention is to make you a bit jealous, Chrissy! But then again I am jealous of all your virtual travelling adventures, too. You come up with some amazing recipes!
Haven’t eaten eggplant since I was a kid…mealed like fish and eaten with ketchup. (Grandma made it). Helen this looks so good. I may have to get one and cook it for me and the wife. (What are the little dishes called y’all bought) thanks,
Hello! I’m so glad you like the look of this recipe and really hope you do give it a go. It’s definitely one of our favourite meals. I’ve served it with sausages, with meatballs or just by itself with toasted bread. Any way is delicious!
I actually picked up the little dishes from Greece. They were incredibly cheap – only about 2 euros each if I’m remembering correctly.
You can use any small baking dish you like, or even a bigger one that fits both in together if you don’t have any smaller ones.
Good luck! 🙂
P.S. To make this an even easier meal, I sometimes make the tomato sauce separately. I make a double batch, using half for this recipe and saving the rest for some simple tomato pasta.
Eggplant with tomato and feta sounds delicious! Pinned it:)
Hi, Ilona … thanks for pinning!
Love the story, so true, we shouldn’t judge a restaurant by the not so good looking pictures on the menu. I’m glad you are posting Greek recipes, because I love Greek food, it is close to what we cook in Bulgaria. Love egg plant and this dish looks flavorful and delicious!!!
This is so true … in Greece, at least. I think in the UK I’d be rightly suspicious of bad menu photos … tee hee!
Tu sais Helen? Depuis quelques jours il pleut sans arrêt ici ! Grâce à ton plat j’ai eu l’impression d’avoir le soleil avec moi pendant quelques secondes ! Merci 🙂
De rien, Eva! 🙂
There are so many restaurants that I’m sure I haven’t eaten in because their website photos were TERRIBLE…the same probably goes for restaurant menu photos! I guess you can’t judge a book by it’s cover though…and I’m certainly glad your eating experience inspired this dish, because YUM.
The greeks are kings of this kind of thing! Terrible photos and English translations, but delicious food 9 times out of 10. Glad you approve of the baked eggplant!
I will never tire of you Greece stories and I love the food inspiration you get. What a delicious dish, my husband is a massive eggplant fan so I’ll be making this for him soon.
Phew! That’s a relief … more Greece stories coming up, then … just for you! 🙂
This looks seriously amazing! I loooove eggplant!
Hi, Brittaney! Thanks for passing by and taking the time to comment. Glad you like the eggplant!
I always love your stories, Helen! And all of these eggplant recipes are absolutely fantastic – you should do a round-up 🙂
Thanks for the compliment, Kathleen! And what a great idea to do an eggplant round-up. I think a lot of people assume they don’t like them and if they do don’t really know what to do with them. I’ll add that one to my ideas list!
I could easily eat this baked eggplant for my entree! I’m glad you ended up with a delicious meal after all!
Hi, Liz … really happy you like it! Have a great weekend!
Oh, so my kind of dish – Helen – eggplant are in-season down under at the moment and I was planning something similar to this for dinner tonight:)
Oh, do give it a try, Rachel! If you like, you can eat it by itself – just with some nice fresh bread. It’s that good!
I’m always looking for new ways to cook eggplant and this looks fabulous!
Thanks, Marissa! Hope you give it a go some day!
I’m loving on eggplant right now, love this dish!
Hi, Cheri! So glad you like this … I fell in love with eggplant when I first went to Greece!
My husband and I were just talking about eggplant yesterday! I was reminding him that he probably likes it, he was trying to remember when I cooked it last, and we both agreed I needed to make it again soon. So thank you, Helen, for providing a delicious, cheesy rendition that we can dive into. It’s always fun to hear about your travels, too!
Hi, Meggan! Oh, I’m so happy to have chimed in with this recipe just at the right moment! Please do let me know what your husband thought if you do give this a go. I would challenge any eggplant-hater not to like this!
I don’t think I could ever take the cursor to the ‘x’ button! Your stories are sooo cute!!! <3 I love how you guys accidentally came across this dish and it ended up being the best one! And I absolutely don't doubt it, it looks AMAZING!!!!! I love how the interiors of the eggplant turn all molten and delicious as it cooks and topped off with tomato sauce and feta cheese is is just unbelievably delicious! I sooooo Need to make this!
Hi, Samina! Thanks so much for your enthusiasm about this dish .. and for the compliment on my stories! You’re so sweet!
Hope you have a great weekend!
I bet the salty feta cheese is really nice with the aubergine. Great recipe!
Hello! Thanks so much for passing by and taking the time to comment. You’re right about the feta in this dish, although in my opinion almost everything tastes a little better with feta!
Helen I see myself making a double or a triple batch of this as it would disappear quickly I am sure!
Wow, what a compliment! Thanks, Lorraine!
Oh man, I totally know those types of restaurants… with the offensively terrible photos and sticky menus… ugh. Glad to know that this one was a gem!! This eggplant sounds amazing. So comforting!
I know, aren’t they just the worst … BUT, they can be hiding some hidden little gems of dishes! 😉
What a gorgeous dish, Helen! I don’t eat eggplant too often, but do love it. The tomatoes and feta seem to go perfectly with this. Such a good comfort food meal!
Hi Gayle … thank you so much! I ‘forget’ how lovely eggplant is, too, sometimes. It’s a little Mediterranean gem of a veggie, that’s for sure!
Oh – I thought all these stories you keep telling us about Greece WERE to make me green with envy 🙂 Isn’t baked eggplant the best? It truly melts in your mouth! This flavour combo is a hit, for sure, no doubt in my mind. I am obsessed with eggplant. 🙂
Ahhh … I’m rumbled!! Yup, eggplant does melt in your mouth. If it’s cooked well, it doesn’t need too many other ingredients to make it shine!
HI Helen, I am always looking for new ways to cook eggplant, it’s just my favorite (well, one of them!) I’m impressed that you asked the waiter how it was done and that you got an answer. Good for you!! I need to do that more often and not be intimidated. As always, this dish looks absolutely fabulous and I can’t wait till eggplant in on sale at the market so I can make it. Greece sure sounds like it serves up great food!!!
Actually, that was the first time I’d done that, Laura! I guess the food was so simple and homemade-like that I figured they wouldn’t mind sharing the recipe. I should do that more often, though! Glad you like this, Laura. These aubergines were out of season ones, but oh well! I only needed one!
You know what they say…”Can’t judge a menu by its….” well, it goes something like that! This dish is speakin’ my language!! Love it, Helen!
Really happy I managed to speak your language here, Annie! 🙂
Why didn’t I ever order this when I was in Greece? I will just have to make it here at home and pretend I’m there. I think it will work — this looks like such a flavorful Mediterranean dish. I love this, Helen! 🙂
It will definitely work, Marcie. Just choose a nice sunny day and sit and eat it outside … lol!
Congrats on your food reward for sticking it out despite the menu! This looks amazing 🙂
Thanks, Medha!
Haha I don’t think I could tire of hearing about your Greek travels + eats! This dish sounds so comforting. So many of my favorites in here!
Phew, that’s a relief! I worry that I’m boring people with all the Greek tales. 🙂
I love absolutely love your Greek recipes – they’re always so delicious! Love this baked eggplant with all that creamy feta! Trying this very soon – looks lovely, Helen! 😀
Thanks so much, Jess! Wow, that’s a compliment!
I have been to my fair share of restaurants abroad with those horrible laminated menus with the gross looking photos…not exactly enticing! This looks like a delicious dish! I pretty much love anything that involves feta 😉
Me too, Denise … I think I eat far too much feta actually, but oh well … at least my food is delicious!
That looks and sounds so yummy. 🙂 will have to try this. Thanks
Simon
Hello Simon! Really hope you do try this – we love it… it’s good either with a side of meat or fish, or just on its own with bread!
This is THE tastiest aubergine dish I have ever made. It tastes so much better at room temperature too. I even enjoyed it cold the next day. It has become one of my weekly staples and everyone I cook it for asks for the recipe. I made a batch last night using three aubergines. I can’t wait for the leftovers tonight. I normally serve it with green beans and a cheesy garlic ciabatta. Delish!
Hello, Nicola. Thank you so much for taking the time to leave your feedback. It always makes my day to get a good report, and I’m particularly happy that you liked one of my favourite Greek recipes. Isn’t this just incredible? We usually have it with some kind of yummy bread, too, and I’m honestly in heaven with every bite. Have you tried any of my other Greek recipes? The baked feta (x2 recipes!) is particularly good! 🙂
Hi 😊
I’ve been agonising over the Greek name of this dish! Could you remind me please?
Hi Michaela! I think I’ve seen this called ‘melitzanes me domata kai feta’ (eggplant with tomato and feta) or just ‘melitzanes sto fourno’ (eggplant in the oven!). Sooo delicious – in fact we’re having this for dinner tonight after you reminded me of the recipe 🙂
This was delicious!!! Thank you for sharing the recipe!
Thanks so much for the feedback, Mijke! This really is one of our favourite recipes and I’m so glad you enjoyed it too. Quite simple but delicious!