Roasted Eggplant with Tomato, Feta, and Oregano

Living in Israel I thought I ate a lot of eggplant but then I went to Greece for a week. After enjoying it everyday on my trip I came back wanting to recreate the addictive flavors. The key to roasted eggplant is lots of olive oil. The two ingredients are best friends and honestly eggplant just can’t reach its full potential without it. Combined with garlic, tomato, and oregano and there is serious magic happening. Don’t forget some good crusty bread for dipping and you are all set to fall in love.


Roasted Eggplant with Tomato, Feta and Oregano

Simple and satisfying dish that works well as a vegetarian main or as a side with grilled meat or fish. Serve with good crusty bread.
Servings 2 people


  • 1-2 eggplants about 1lb total
  • 3-4 oz feta cheese
  • 1 sprig oregano if using dried, 1 tsp
  • sea salt
  • olive oil extra virgin

Tomato Sauce

  • 4 cloves garlic minced
  • 1 tbsp olive oil extra virgin
  • 14 oz chopped tomatoes, canned
  • 2 sprigs oregano if using dried, 2 tsp
  • 1 tsp sea salt
  • 1/4 tsp black pepper
  • 1 tsp sugar
  • 1 tsp vinger balsamic or red wine


  1. Preheat the oven to 200 C (390 F). Cut eggplant(s) lengthwise leaving stem intact. Score the cut-side diagonally both directions, creating a cross hatched pattern. Careful not to pierce through the skin.
  2. Brush the scored eggplant(s) with a generous amount of olive oil, about 2 tbsp each side, sprinkle with salt. Place cut-side up in an oven proof baking dish in the middle of the oven for about 45 minutes or until the flesh is golden and soft.
  3. Meanwhile, prepare the tomato sauce. Heat 1 tbsp of olive oil in a large pan over medium heat. Add the garlic and 2 sprigs of fresh oregano (or 2/3 tbsp dried) and allow to cook 2 minutes.
  4. Before the garlic browns, add the chopped tomatoes, salt and black pepper. Using the empty can, fill halfway with water and swirl it around before adding to the pan. Let simmer for 15 minutes, remove the herb sprigs and stir in sugar and vinegar. Let cook additional 10 minutes.
  5. When the eggplant(s) are finished, remove them from oven and spoon tomato sauce and then crumbled feta on top. Place under the broiler for 5 minutes to toast and melt the feta and then serve with remaining sprig of oregano (1/3 tbsp dried) sprinkled on top.

Recipe Notes

© Olive Oil Sweet Pea 2015