Oven-baked eggplants with feta and cherry tomatoes are a quick, tasty, and very easy recipe to prepare. I had some eggplants to use up, so I baked them, adding some tomatoes and diced Greek feta. How delicious! You can make the eggplants with feta and cherry tomatoes in 5 minutes, only dirtying the baking dish in which you will cook them. They are perfect as an appetizer, side dish, or vegetarian main course, also delicious to season pasta (in this case, leave the feta whole to prevent it from drying out too much) or as a topping for bruschetta. They’ll be a hit!
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 5 Minutes
- Portions: 4People
- Cooking methods: Oven, Electric Oven, Air Frying
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 7 oz feta
- 7 oz cherry tomatoes
- 4 tbsps extra virgin olive oil
- 2 eggplants
- to taste salt
- to taste black pepper
- to taste oregano
Steps
The oven-baked eggplants with feta and cherry tomatoes are very simple and quick to prepare. First, clean the eggplants, dice them, and place them in a baking dish along with the halved cherry tomatoes.
Salt and give it a good stir, add the diced feta, extra virgin olive oil, black pepper, oregano, and mix everything together.
Bake the eggplants with feta and cherry tomatoes in a preheated oven at 392°F for 20-25 minutes. Pierce the eggplants with a fork to check for doneness.
Notes:
The oven-baked eggplants with feta and cherry tomatoes can be stored at room temperature for a few hours or in the fridge for a couple of days. To make them more flavorful and fragrant, add some basil leaves near the end of cooking. You can also cook them in an air fryer for 18-20 minutes.
More eggplant recipes HERE
More feta recipes HERE
