Roasted Greek Eggplant with Feta
Sides shouldn’t be thought of as afterthoughts. They deserve as much culinary love and attention as entrées. If you’re looking for a side dish that’ll impress, this roasted eggplant recipe is it. The finishing touches of fresh herbs, feta, and lemon zest make this side more like the star of the plate.
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- Prep time
- 12 min
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- Cook time
- 30 min
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- Servings
- 4 Servings
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- Serving size
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2 wedges
Ingredients
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marinara sauce
- 3 tbsp
- 3 tbsp
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Juice and zest of 1/2 small lemon (divided)
- 1
- 1
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Extra Virgin Olive Oil
- 1 tbsp
- 1 tbsp
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large clove garlic (minced)
- 1 clove
- 1 clove
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sea salt
- 1/4 tsp
- 1/4 tsp
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ground cinnamon (ground)
- 1/4 tsp
- 1/4 tsp
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small eggplants (each quartered lengthwise, stems removed)
- 2
- 2
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fresh parsley
- 3 tbsp
- 3 tbsp
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chopped fresh mint OR 1 teaspoon chopped fresh oregano
- 1 tbsp
- 1 tbsp
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feta cheese (finely crumbled)
- 3 tbsp
- 3 tbsp
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Directions
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Preheat the oven to 400°F. In a small bowl, whisk together the marinara sauce, lemon juice, oil, garlic, salt, and cinnamon. Arrange the eggplant wedges, skin side down, on an unbleached parchment paper–lined baking sheet. Generously brush the cut surfaces of the eggplant wedges with the marinara mixture.
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Roast the eggplant wedges until fully cooked, about 30 minutes.
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Transfer to a platter, sprinkle with the parsley, mint, feta, and lemon zest, and serve.