Roasted Aubergine Halves with Feta, Herbs and Lemon

Jump to Recipe

Greek roasted aubergine with feta and herbs is a simple side dish made by roasting aubergine halves until soft, then topping them with crumbled feta, blistered cherry tomatoes, and fresh herbs. The flesh turns creamy inside while the edges go golden and slightly caramelized. Feta adds salt, tomatoes add a bit of sweetness, and lemon at the end keeps everything bright.

I make this when I want something warm but not heavy. It works as a side with grilled meat or fish, or on its own with warm bread and a bit of the pan juices.

Aubergine can turn bitter or spongy if you rush the roast. Give it enough time in the oven so the flesh actually softens all the way through, not just at the edges.

You don’t need anything fancy for this one. Just a sheet pan, some olive oil, and a block of feta.

Why You’ll Love This Recipe

• Soft, creamy aubergine with golden roasted edges
• Feta and herbs need almost no extra work
• Good warm or at room temperature
• Just one sheet pan and simple ingredients

Ingredient Notes

• aubergine: Pick ones that feel heavy for their size with tight, shiny skin. Soft or wrinkled aubergines can taste bitter once roasted.
• feta: Use a block of feta and crumble it yourself for a firmer texture. Pre-crumbled feta is drier and doesn’t soften as well in the oven.
• cherry tomatoes: Grape tomatoes work the same way. Halving them helps the juices run out and mix with the olive oil on the pan.
• dried oregano: Fresh oregano works too, just use about a tablespoon instead of a teaspoon since dried herbs are more concentrated.
• olive oil: Use a decent olive oil since it’s a main flavor here, not just a cooking fat.

Roasted Aubergine Halves with Feta, Herbs and Lemon

Aubergine halves roasted until soft, then topped with feta, tomatoes, and fresh herbs for an easy Greek-style side dish.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings: 4 servings

Course: Side Dish

Cuisine: Mediterranean

Calories: 226

Ingredients Method Notes

Ingredients

  

For the aubergine

• 2 aubergines (eggplants) large (about 800 g total); halved lengthwise
• 3 tbsp olive oil for brushing
• 1/2 tsp salt
• 1/4 tsp black pepper

For the topping

• 2 cloves garlic minced
• 2 tbsp olive oil for the garlic oil
• 1 tsp dried oregano
• 150 g cherry tomatoes halved
• 1/2 red onion small; thinly sliced
• 200 g feta crumbled
• 2 tbsp fresh parsley chopped
• 1 tbsp fresh mint chopped
• 1 lemon zest and juice
• 1/4 tsp chili flakes optional

Method

 

Roast the aubergine

1. Heat the oven to 200C / 400F. Line a sheet pan 33 x 46 cm / 13 x 18-inch with parchment paper.
2. Halve the aubergines lengthwise. Score the cut side in a crosshatch pattern, cutting about halfway into the flesh without going through the skin.
3. Brush the cut sides with 3 tbsp olive oil and season with the salt and pepper. Place cut side up on the sheet pan.
4. Roast for 25 to 30 minutes, until the flesh is soft when pressed with a fork and the edges are golden brown.

Add the topping and finish

1. While the aubergine roasts, mix the remaining 2 tbsp olive oil with the garlic and oregano in a small bowl.
2. Remove the sheet pan from the oven. Brush the garlic oil over the aubergine flesh, then scatter the cherry tomatoes and red onion over and around the halves.
3. Return to the oven and roast for 8 to 10 minutes, until the tomatoes soften and start to blister.
4. Sprinkle the crumbled feta over the aubergine halves and bake for 3 to 4 minutes more, just until the feta turns warm and slightly soft. It won't fully melt.
5. Remove from the oven. Scatter the parsley, mint, and lemon zest over the top, add chili flakes if using, and squeeze the lemon juice over everything.
6. Serve warm or at room temperature.

Notes

• Score the flesh deeply so oil and heat soak into the center.
• Don't skip the second roast, it's what softens the tomatoes and warms the feta.
• Pick aubergines that feel heavy for their size with tight, shiny skin.
• Add lemon juice right before serving to keep the dish bright.

Tips for Success

• Score the aubergine flesh deeply so the olive oil and heat reach all the way through the center.
• Roast the aubergine halves cut side up first so the moisture escapes instead of steaming the skin.
• Add the feta only in the last few minutes so it stays soft instead of turning rubbery.
• Use a firm, glossy aubergine with no soft spots, since old ones turn bitter when roasted.
• Squeeze the lemon juice on right before serving, not earlier, or it makes the tomatoes soggy.

Variations

• Swap feta for a soft goat cheese if you want a creamier, less salty topping.
• Add a spoon of pine nuts and raisins for a sweeter, more traditional Greek touch.
• Use grape tomatoes instead of cherry tomatoes, or leave them out for a plainer version.

Storage and Reheating

Roasted aubergine with feta keeps in the fridge for 3 to 4 days in an airtight container.

Reheat it in the oven at 180C/350F for about 10 minutes, until warmed through. The microwave works too, in 60 to 90 second bursts, though the edges won’t stay as crisp.

I don’t recommend freezing this one. Aubergine turns watery and the feta texture changes once frozen and thawed.

Serving Suggestions

Roasted aubergine with feta works well as a side with grilled lemon roasted chicken thighs, lamb chops, or pan-seared fish.

I also like it on its own with warm pita or crusty bread to scoop up the juices. A simple cucumber salad on the side keeps the meal light.

For a full spread, add smoky roasted carrot hummus, olives, and a bowl of orzo or rice.

FAQ

Why is my roasted aubergine still tough or bitter in the center?

This usually means it didn’t roast long enough, or the aubergine was older with more seeds. Give it a full 25 to 30 minutes at 200C/400F, until a fork slides into the center with no resistance. Scoring the flesh in a crosshatch pattern before roasting also helps the heat reach the middle faster.

Can I use halloumi instead of feta for this roasted aubergine?

Yes, halloumi works, but it holds its shape more and won’t crumble into the aubergine the way feta does. Slice it thin and add it in the last 5 minutes so it softens without turning rubbery. The dish will taste milder and less salty than with feta.

Can I roast the aubergine ahead and add the feta later?

Yes, roast the aubergine halves up to a day ahead and keep them covered in the fridge. Reheat them in a 180C/350F oven for about 8 minutes, then add the tomatoes, feta, and herbs fresh before serving. This keeps the feta soft instead of dried out from a second long bake.

What can I serve alongside roasted aubergine with feta for a full meal?

Grilled chicken, lamb chops, or pan-seared fish all pair well with this dish. Warm pita, a cucumber salad, or a bowl of orzo turn it into a bigger spread. I also like it with hummus and olives on the side.

Is roasted aubergine with feta gluten free?

Yes, this recipe is naturally gluten free since it’s just aubergine, feta, tomatoes, herbs, and olive oil. Just check the label on your feta, since some brands add fillers. Serve it with gluten-free bread or rice if you want to keep the whole meal gluten free.

How is this different from Greek melitzanosalata?

Melitzanosalata is a smoky aubergine dip made from mashed roasted aubergine, while this recipe keeps the aubergine in halves and tops it with feta and herbs. Both start with Greek briam roasted vegetables, but this version is a plated side dish, not a spread. Melitzanosalata is usually blended with garlic, lemon, and olive oil until smooth.

You might also like

• Greek Shrimp Saganaki with Feta and Tomato recipe
• Mediterranean Roasted Pepper Chickpea Pasta with Feta
• our Greek Briam Roasted Vegetables with Tomato Sauce
• this Greek Chicken Soup with Lemon and Egg (Avgolemono)