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    Home » Recipes » Dinner » Roasted Eggplant with Tomato and Feta

    Roasted Eggplant with Tomato and Feta

    Updated: Jul 21, 2023 by Veronica Noone · This post may contain affiliate links · 17 Comments

    roasted eggplant pin

    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! 🙂

    The 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!

    Ingredients

    • 2 Small Eggplants cut into small chunks
    • 1 teaspoon (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
    • ½ cup (68g) of Crumbled Feta

    Instructions

    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.

    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!!

    📖 Recipe

    roasted eggplant featured

    Roasted Eggplant with Tomato and Feta

    This roasted eggplant dish combines the rich, smoky flavor of eggplant with the sweetness of tomatoes and tanginess of feta cheese for a winning combination that's sure to impress. Give it a try tonight!
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 30 minutes mins
    Total Time 40 minutes mins
    Course Side Dish
    Cuisine American
    Servings 3 cups
    Calories 286 kcal

    Ingredients
      

    • 2 Small Eggplants cut into small chunks
    • 1 teaspoon 5g olive oil
    • Kosher Salt
    • About 1 cup Grape Tomatoes halved
    • About 1 cup Fresh Basil Leaves chopped
    • 1 15 oz can Chickpeas Garbanzo Beans drained and rinsed
    • ½ cup 68g of Crumbled Feta

    Instructions
     

    • Preheat the oven to 475 degrees
    • Prep all the ingredients.
      2 Small Eggplants cut into small chunks, 1 teaspoon 5g olive oil, Kosher Salt, About 1 cup Grape Tomatoes halved, About 1 cup Fresh Basil Leaves chopped, 1 15 oz can Chickpeas, ½ cup 68g of Crumbled Feta
    • 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.

    Nutrition

    Calories: 286kcalCarbohydrates: 41gProtein: 15gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gCholesterol: 22mgSodium: 727mgPotassium: 1074mgFiber: 17gSugar: 12gVitamin A: 1034IUVitamin C: 15mgCalcium: 223mgIron: 3mg
    Keyword Eggplant, Feta, Roasted, Tomato
    Tried this recipe?Let us know how it was!

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    1. S

      August 10, 2011 at 5:12 pm

      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!

      Reply
    2. Lady Amalthea

      July 15, 2011 at 6:58 pm

      What a lovely combination of flavors! In fact, it looked so good I added some chicken stock, pureed it and made a soup! Here's my version:

      http://noshesthoughtsreves.blogspot.com/2011/07/summer-roasted-tomato-and-eggplant-soup.html

      Reply
    3. Stacie Shepp

      September 10, 2010 at 12:03 pm

      We've got eggplant in the garden so this is perfect. Love how you include the nutritional information. Thank you!

      Reply
    4. Samantha

      July 13, 2010 at 3:34 pm

      Thank you for contributing to my latest addiction--- chickpeas!

      Reply
    5. roni

      July 08, 2010 at 7:21 pm

      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. 🙂

      Reply
    6. Isabella

      July 08, 2010 at 3:22 pm

      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.

      Reply
    7. Jenny

      July 07, 2010 at 12:00 pm

      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 🙂

      http://www.apartmenttherapy.com/boston/recipe-roundup/chard-kale-and-spinach-what-to-do-with-hearty-greens-054508

      Reply
    8. billie

      July 07, 2010 at 11:37 am

      this looks delicious, healthy and easy to make. Thanks for sharing! Can't wait to try!

      Reply
    9. Valerie

      July 07, 2010 at 11:26 am

      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.

      Reply
    10. roni

      July 07, 2010 at 9:34 am

      No problem! 🙂

      Reply
    11. Lori McHugh

      July 07, 2010 at 9:07 am

      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!

      Reply
    12. roni

      July 07, 2010 at 8:57 am

      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!

      Reply
    13. Lori McHugh

      July 07, 2010 at 8:56 am

      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?

      Reply
    14. FoodontheTable

      July 07, 2010 at 10:21 am

      This looks delicious! I love your series on feta. I hope you will come link up to No Whine Wednesday!

      Reply
    15. Michelle

      July 06, 2010 at 10:28 pm

      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!

      Reply
    16. Liz

      July 06, 2010 at 9:28 pm

      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!

      Reply
    17. Reinaldo

      July 06, 2010 at 9:22 pm

      This looks yum! I'll try it in the weekend, I have never tried eggplant actually, so it will be my first time

      Reply

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