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Roasted aubergine halves topped with melted feta, blistered cherry tomatoes, and fresh herbs on a wooden board

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.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
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.