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baked eggplant with feta and cherry tomato, serve on a black plate, with a side of cherry tomato olive oil and fresh garlic, on a rustic gray counter.
Olivia

Baked Eggplant with Feta and Cherry Tomatoes

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Baked eggplant with feta and cherry tomatoes. A simple plant-forward dish with Mediterranean flavor and rich texture.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 2
Course: Appetizer, Snack
Cuisine: Mediterranean
Calories: 302
Ingredients Equipment Cooking Instructions Nutrition Notes

Ingredients
  

  • 1 large eggplant sliced lengthwise
  • 1 cup cherry tomatoes halved
  • 1/2 cup feta cheese crumbled
  • 2 tablespoons olive oil
  • 2 cloves garlic minced
  • 1 teaspoon dried oregano
  • Salt to taste
  • Black pepper to taste
  • 2 tablespoons fresh parsley chopped

Equipment

Baking Sheet
Baking Sheet
$17.99
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06/05/2026 08:02 pm GMT
Baking Sheet

Cooking Instructions
 

  1. Preheat oven to 400°F (200°C).
  2. Place eggplant halves on a baking tray.
  3. Score the flesh lightly with a knife.
  4. Drizzle with olive oil.
  5. Sprinkle garlic, oregano, salt, and black pepper over the eggplant.
  6. Top with cherry tomatoes.
  7. Bake for 25-30 minutes until eggplant becomes tender.
  8. Remove from oven and sprinkle feta cheese on top.
  9. Return to oven for 5 minutes.
  10. Garnish with fresh parsley and serve warm.

Nutrition

Calories: 302kcalCarbohydrates: 20gProtein: 9gFat: 23gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 33mgSodium: 444mgPotassium: 757mgFiber: 8gSugar: 10gVitamin A: 929IUVitamin C: 28mgCalcium: 241mgIron: 2mg

Notes

• Score eggplant to help absorb flavor
• Use ripe cherry tomatoes for best sweetness
• Add basil for extra Mediterranean flavor if desired

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