Ingredients
Equipment
Baking Sheet
Cooking Instructions
- Preheat oven to 400°F (200°C).
- Place the eggplant halves cut-side up on a baking sheet. Lightly score the flesh in a crisscross pattern without cutting through the skin
- Score the flesh lightly with a knife.
- Drizzle with olive oil.
- Sprinkle garlic, oregano, salt, and black pepper over the eggplant.
- Top with cherry tomatoes.
- Bake for 25–30 minutes, checking that the flesh is tender through the center. If it is still firm, continue baking until tender before adding the feta
- Remove from oven and sprinkle feta cheese on top.
- Return to oven for 5 minutes.
- Garnish with fresh parsley and serve warm.
Nutrition
Notes
• Score the eggplant flesh without cutting through the skin, keeping the halves intact.
• Spread the olive oil, garlic, and oregano over the cut surfaces so the seasoning reaches the scored flesh.
• Use ripe cherry tomatoes and distribute them evenly over the two halves.
• Check the center of the eggplant for tenderness before adding the feta. Larger or thicker halves may need additional baking time.
• Add salt sparingly, as the feta supplies saltiness. Taste before adding more at the table.
• Finish with the listed parsley. Fresh basil is another option if you prefer its flavor.