Roasted Eggplant with Tomato and Feta

I had two cute eggplants from the farm pickup last week and I thought to myself… “self.. I bet eggplant and feta would go REALLY good together. Especially with some tomato. Oh! and I have Basil!”

So I googled “Feta Eggplant” and look at all the pretty pictures. Noticing that some recipes had chickpeas, I devised my plan! :)

Roasted Eggplant with Tomato and FetaThe result was, honestly, better then I expected! The feta roasted up and melted over everything mixing with the basil creating this wonderful flavor. Add in the awesome texture from the soft eggplant, yummy chickpeas, sweet tomatoes and there you have it!

  • 2 Small Eggplants cut into small chunks
  • 1 tsp (5g) olive oil
  • Kosher Salt
  • About 1 cup Grape Tomatoes halved
  • About 1 cup Fresh Basil Leaves chopped
  • 1 15oz can Chickpeas (Garbanzo Beans) drained and rinsed
  • 1/2 cup (68g) of Crumbled Feta

Preheat the oven to 475 degrees

Prep all the ingredients.

Toss everything in a bowl until well coasted and mixed.

pour into a casserole dish.

Bake for 30 minutes tossing once or twice during cooking.

Now you can eat it straight up, put it in a pita, on a wrap or serve it on a bed of baby spinach like I did. :)

I’m splitting this into 3 servings about 1 cup each but you could use this as a side dish instead of a main course and get a lot more servings out of it.

Approx Nutritional Information per serving
Servings Amt per Serving
3 1 Cup
Calories Fat Fiber WWPs
223 9g 11g old: 4 new: 6
Sugar Sat Fat Carbs Protein
10g 4g 29g 11g

FULL DISCLOSURE: I have partnered with ATHENOS Feta to serve as one of ATHENOS Change for the Feta Bloggers. I am compensated for my time commitment to the program, which includes blogging about my cooking experiences with ATHENOS Feta. I have also been compensated for the food purchased for my Change for the Feta creations. However, my opinions are entirely my own and I have not been paid to publish positive comments. Click here to see all my Feta Ideas!!

Posted in: 4 WWP, 6 WWPP, Dinner Ideas, Food Photos
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17 Comments and 0 Replies

  1. Liz

    Really digging these new recipes. Love greek/mediterranean flavors! Have been looking for quick/easy recipes to get myself out of a rut and into some new flavors…yum!

  2. Michelle

    On the menu later this week is a Weight Watchers recipe for “Provencal Style Vegetable-Chickpea Stew,” but what it really is is ratatouille with chickpeas, very similar to what you just made. :) Only I decided to forgo the eggplant for cost reasons, but I’ve got everything else!

  3. Lori McHugh

    What a wonderful recipe – I’m making this tonight!

    I have a suggestion: Would it be possible to put a “print” link on your recipe pages so we can have a print-friendly page?

  4. roni

    Lori – Have you tried to print? It should automatically print a printer friendly version (only recipe no pictures). Let me know how you make out!

  5. Lori McHugh

    I just discovered when I went to print the page, that it printed the recipe beautifully (without the pictures), which is exactly what I wanted – thanks!

  6. Valerie

    This looks lovely! No one in my family eats chick peas (except in humus) or eggplant. I love eggplant. I am not a huge fan of basil but a little wouldn’t be bad.

  7. Jenny

    Your pictures look yummier than the google pics! I’m in a CSA in Delaware and we seem to get a lot of the same veggies, so your blog will be great inspiration!

    I saw a post on Apartment Therapy asking what folks do with their chard and spinach, and one of the recipes was for a pie that used feta too. Thought maybe it would be helpful :)

    link to

  8. Isabella

    I omitted the feta and added onion and garlic. It was delicious. The only thing I found was that I was unable to taste (or even see) the basil after I cooked it.

  9. roni

    Isabella – the basil does cook down but with the feta it makes this great flavor over the veggies. Without the feta you may just want to toss the fresh leaves after roasted. Just a thought. :)

  10. S

    I had some eggplants from MY CSA (in Oregon) and some leftover feta, and this is what Google told me to make for dinner yesterday. I added a summer squash and a couple of cloves of garlic, and it was terrific. The chickpeas got deliciously chewy, and the balances of flavors and textures was just great. We served it over plain pearled couscous, which was a really nice match. Thanks for writing us a great dinner!

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