Roasted Eggplant With Feta

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Although alot of Greek cuisine is simple and straight forward, the execution of entertaining with the onslaught of mezedes/appetizers to your guests can create quite the whirlwind in the kitchen.

At typical evening with friends and family, one can witness dozens of meze plates being brought to the table through a long evening of eating, drinking and of course, lots of conversation.

Most Greek dishes (including mezedes) use seasonal, fresh ingredients and they follow the philosophy of “make it simple, make it good”. This next “meze” embodies that philosophy. img_4780

If you enjoy Melitzanosalata but you’re looking for a different take and presentation of this Greek taverna offering, this will do the trick. Simply put, eggplants are charred over direct heat on your gas or charcoal grill, the meat of the eggplant inside is spooned out, mashed and dressed with garlic, olive oil and seasoned then, spiked with some crumbled Feta and parsley. One simply spoons back the filling into the eggplant shells and serve up to your guests as part of your array of Greek appetizers.

Notch this one up as another dish in the “Greek Grill” series…enjoy!

Roasted Eggplants With Feta (Ψητά Μελιτζάνες με φέτα)

(makes one appetzer serving for 6)img_4779

3 small to medium eggplants

squeeze of lemon juice

2-3 cloves of minced garlic (more if roasted)

1 slab of Feta cheese

a small bunch of fresh parsley, chopped

approx. 1/3 cup extra virgin olive oil

salt to taste

  1. Pre-heat your gas grill or prep your charcoal grill for some high grilling. Poke some holes all around your eggplants with a fork (this will prevent your eggplants from exploding over the heat).
  2. Once you have a hot grill, place the eggplants onto direct heat. The skins of the eggplants should be charred on all sides. This process should take no more than 20-30 minutes. Carefully remove your eggplants and allow to cool a few minutes.
  3. Cut the eggplants in half lengthwise and then using a spoon, scrape out the “meat”. Add your minced garlic and mash the eggplant and garlic roughly together. Now slowly add your own while continuing to mash. Add your crumbled Feta, chopped fresh parsley and mix to incorporate. Add salt to taste.
  4. Spoon the eggplant mixture back into the skins and return to the grill to just slightly warm them up (approx. 5 minutes).
  5. Sprinkle some more Feta on top of each eggplant and serve on a platter to your waiting guests.

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© 2007-2009 Peter Minakis

© 2009,
Peter Minakis

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47 Comments for “Roasted Eggplant With Feta”


Love the simplicity of this recipe! I love eggplants esp. the flavor that the roasting (on direct fire) imparts.


Peter, roasted eggplants make me weak in the knees. Seriously, I cannot contain myself. These looks fantastic! In my family they used to serve them eith big shaves of peccorino cheese on top, but I’ll try the Greek version with some feta. You again show us what simple Mediterranean cuisine is all about :)


I think I’m in love with eggplant! This looks so good, and I love the stuffed aspect of it. I have a similar recipe with zucchini, different texture of course, but also grand. Now I’m off to add eggplant to my grocery list! :-)


These look so luscious! I love eggplant but never know what to do with them. This is so perfect, creamy and smooth with the tang of feta cheese, a true favorite in our house.


Not very original, but my reaction to this dish is pretty primal, Peter.

Can’t wait to stuff a few of my own eggplants. This is classically wonderful stuff.


YUUUUM! My grandma makes this for parties, and no matter how much she makes, it’s never enough and we engage in covert fights for the remaining pieces.


This looks divine, Peter. I just became an eggplant convert after a trip to Italy and will definitely try this. Thanks for another delicious post!


Ah, yes, simple, and it looks so good too! I am trying to build a relationship with eggplant. It has been slow going but a beautiful dish like this can only help.


Mezedes can be taxing, especially since you spend all this time preparing them and they disappear so quickly!I love melitzanes in any way they are prepared and with the feta they are delicious.


Hi Peter!
I’ve missed reading your blog while I’ve been away. I’ve come back to find these roasted eggplants and I must say they look GOOD!


so…is eating an entire eggplant oneself too much? cause i could do it handily. especially when it’s roasted and covered with cheese (pepperjack for me, if you please…). :)


Wonderful! I love eggplant, though my husband does not. But I think this is a recipe he would enjoy, because it’s on the grill and because in the end there is feta. And who wouldn’t love that?


A wonderful and simple recipe that rivals the best I’ve ever had (and I’ve had a lot :-) )

The key is to get small to medium eggplants, otherwise the seeds and bitterness could really overwhelm the dish.


I certainly do like melitzanosalata! This version served in the eggplant skin sounds good and it is great for presentation.



Made this again today. Every time I make it you have my “efhies”. Today I added a few walnuts as well as everyhting else and it was spectacular. Thanks for a great and super simple recipe.