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Greek-Charred-Eggplant-with-Tomato-and-Feta-Recipe

Greek Charred Eggplant with Tomato and Feta

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This Greek Charred Eggplant with Tomato and Feta is a vibrant and flavorful dish featuring charred eggplants, savory tomatoes, tangy feta, and olives. It’s perfect for a quick dinner or a healthy meal. Enjoy a taste of the Mediterranean in your home with this easy-to-make recipe.

  • Total Time: 1 hour
  • Yield: 4 servings 1x

Ingredients

Scale
  • 4 small to medium (3/4 pound each) eggplants (360g each)
  • 2 cups diced ripe tomatoes (360g)
  • 1/2 cup finely diced white onion (75g)
  • 1/2 cup pitted kalamata olives, sliced (75g)
  • 3 medium garlic cloves, minced
  • 1/4 cup extra virgin olive oil (60 ml), plus more to serve
  • 1 teaspoon sweet paprika
  • 1 teaspoon ground cumin
  • 1/4 cup chopped fresh parsley (15 g), plus more to serve
  • 1/4 teaspoon red pepper flakes (optional)
  • 1/2 teaspoon freshly ground black pepper
  • salt
  • 1 1/2 cups crumbled feta cheese (225g)
  • 1/2 cup grated kefalotyri or parmesan cheese (45g)
  • Lemon wedges, to serve

Instructions

  1. Preheat a gas barbecue to high, around 550°F (290°C).
  2. Lay the whole eggplants over the flame, grilling with the lid closed, turning every few minutes until the skins blister and blacken, about 15 to 25 minutes. Lower the heat to medium-high, between 375 to 450°F.
  3. In a bowl, combine tomatoes, onion, olives, garlic, 1/4 cup olive oil, paprika, cumin, 1/4 cup parsley, pepper, a small pinch of salt, and chili flakes (if using). Stir gently and set aside.
  4. Once the eggplants are charred, remove them to a tray and allow them to cool for about 3 minutes. Gently peel off the skin without breaking the flesh too much and let them drain in a colander.
  5. Take a large piece of aluminum foil and center each eggplant. Split the eggplant open lengthwise, making a pocket. Spoon in the filling, pressing it down, then top with feta and parmesan. Drizzle with extra olive oil and seal the foil into a loose parcel.
  6. Place the parcels on the grill, close the lid, and cook for an additional 10 minutes. Open the tops of the parcels and continue cooking for 5 minutes to evaporate juices and lightly brown the cheese.
  7. Remove from the grill, serve on plates, and open parcels. Finish with a squeeze of lemon, a drizzle of olive oil, and a sprinkle of parsley. Add lemon wedges.

Last Step:

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Notes

Ensure the eggplants are soft before peeling for easier handling.
Using fresh herbs will enhance the flavor significantly.
Feel free to add more cheese on top if desired.

  • Author: Marry
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Category: Dinner
  • Method: Grilling
  • Cuisine: Greek

Nutrition

  • Serving Size: 1 eggplant parcel
  • Calories: 320
  • Sugar: 6g
  • Sodium: 620mg
  • Fat: 23g
  • Saturated Fat: 8g
  • Unsaturated Fat: 15g
  • Trans Fat: 0g
  • Carbohydrates: 18g
  • Fiber: 6g
  • Protein: 10g
  • Cholesterol: 30mg

Find it online: https://www.deliciousrecipesblog.com/greek-charred-eggplant-with-tomato-and-feta/