Baked Eggplant Appetizer
A flavorful baked eggplant appetizer featuring roasted vegetables, feta cheese, and fresh herbs, perfect for sharing at gatherings or enjoying as a light, savory snack.
Ingredients
Instructions
- Halve the eggplant lengthwise and brush all sides with olive oil.
- Place the eggplant halves, cut side down, on a baking sheet.
- Bake for 25 minutes.
- Brush the peeled and quartered onion, unpeeled garlic cloves, and halved red bell pepper with olive oil.
- Add the vegetables to the baking sheet with the eggplant and bake for an additional 25 to 30 minutes, or until the vegetables are tender.
- Remove from oven, scoop out the cooked vegetables, and chop if desired.
- Sprinkle crumbled feta cheese and chopped parsley over the baked vegetables.
- Drizzle with lemon juice, season with chopped oregano and pepper, and serve.
Tips & Substitutions
To enhance the flavor of this baked eggplant appetizer, try adding a pinch of red pepper flakes for some heat or substituting the feta cheese with goat cheese for a creamier texture. If you prefer a smokier taste, consider grilling the vegetables instead of baking them. This dish can also be made ahead of time and served cold, making it a versatile option for gatherings or Mediterranean recipes.
Serving Suggestions
Serve this baked eggplant appetizer warm, garnished with additional parsley and a drizzle of olive oil. It pairs beautifully with Greek Macaroni Salad or can be enjoyed alongside crusty bread for dipping. This dish also makes a lovely addition to a Mediterranean-inspired mezze platter, alongside hummus and olives.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the eggplant and vegetables in a preheated oven at 350°F (175°C) for about 10-15 minutes until warmed through. You can also enjoy it cold as a refreshing snack or appetizer.
Nutrition & Diet Analysis (per serving)
Each serving of Baked Eggplant Appetizer contains roughly 285 calories, with 7g protein, 32g carbohydrates, and 17g fat. It is an excellent source of iron (58% of the Daily Value), dietary fiber (41% of the Daily Value), and calcium (37% of the Daily Value), and a good source of protein. Note that it is relatively high in sodium, at 1320mg per serving (57% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of cheese instead of feta?
Yes, you can substitute feta with goat cheese, ricotta, or even mozzarella for a milder flavor. Each cheese will bring a unique texture and taste to the dish, so feel free to experiment based on your preference.
How do I know when the eggplant is done baking?
The eggplant is done when it is tender and easily pierced with a fork. You should also look for a slightly caramelized surface on the cut sides. If using larger eggplants, you may need to adjust the baking time accordingly.
Can this recipe be made vegan?
Absolutely! To make this dish vegan, simply omit the feta cheese or substitute it with a plant-based cheese alternative. Additionally, ensure that the olive oil used is suitable for your dietary needs, and enjoy the vibrant flavors of the baked vegetables.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).