Eggplant Aubergine Mediterranean Style
Elevate your weeknight dinner rotation with this irresistible Eggplant Aubergine Mediterranean Style recipe! Perfectly roasted eggplants with a tender, golden interior are transformed into flavor-packed vessels for a vibrant topping of sautéed garlic, sweet cherry tomatoes, red onion, and briny Kalamata olives. A touch of oregano and freshly squeezed lemon juice bring authentic Mediterranean warmth, while crumbled feta cheese adds a creamy, tangy finish. Garnished with fresh basil leaves and optional toasted pine nuts for an added crunch, this dish is as visually stunning as it is delicious. Serve it as a vegetarian main course or a shareable side dish, and enjoy the hearty, wholesome flavors of the Mediterranean in every bite. Ready in under an hour with minimal prep, this recipe is your go-to for easy, nutritious, and crowd-pleasing meals.
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Recipe Information
Ingredients
- 2 pieces eggplants (medium-sized)
- 4 tablespoons olive oil
- 3 pieces garlic cloves
- 250 grams cherry tomatoes
- 1 medium-sized red onion
- 100 grams feta cheese
- 10 pieces fresh basil leaves
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 teaspoon oregano (dried)
- 1 tablespoon lemon juice (freshly squeezed)
- 100 grams pitted Kalamata olives
- 2 tablespoons pine nuts (optional)
Instructions
Preheat your oven to 200°C (390°F) and line a baking sheet with parchment paper.
Slice the eggplants lengthwise into halves. Score the flesh with a knife in a criss-cross pattern, being careful not to cut through to the skin.
Brush the flesh of the eggplants with 2 tablespoons of olive oil and sprinkle them with a pinch of salt and black pepper. Place the eggplants, flesh side up, on the prepared baking sheet.
Roast in the oven for 25–30 minutes, or until the flesh is soft and golden brown.
While the eggplants are roasting, heat 2 tablespoons of olive oil in a skillet over medium heat.
Finely chop the garlic and red onion. Sauté them in the skillet for 2–3 minutes until softened and fragrant.
Halve the cherry tomatoes and add them to the skillet. Cook for an additional 5–7 minutes until the tomatoes begin to break down and form a sauce.
Stir in the oregano, Kalamata olives, and lemon juice. Season with salt and pepper to taste, then remove from heat.
Once the eggplants are roasted, use a spoon to gently press down the flesh, creating a cavity for the filling.
Spoon the tomato mixture evenly over the eggplants. Crumble the feta cheese on top and return to the oven for 10 minutes.
Toast the pine nuts in a dry skillet over medium heat for 1–2 minutes until golden brown, if using.
Garnish the finished dish with fresh basil leaves and toasted pine nuts (if desired). Serve warm as a main course or side dish.
Nutrition Facts
Calories |
1354 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.0 g | 142% | |
| Saturated Fat | 26.4 g | 132% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 89 mg | 30% | |
| Sodium | 5136 mg | 223% | |
| Total Carbohydrate | 75.3 g | 27% | |
| Dietary Fiber | 28.2 g | 101% | |
| Total Sugars | 34.2 g | ||
| Protein | 28.4 g | 57% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 713 mg | 55% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 2479 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
