Recipe: Greek Eggplant With Feta

4 Dec

Greek Eggplant With Feta

Time: 20 minutes to prep; 40 minutes to cook



  • 2 pounds eggplant, unpeeled
  • 2 cups each: sliced red and yellow bell peppers and onions
  • Olive Oil cooking spray
  • 1 1/2 teaspoons dried rosemary leaves, crushed
  • 3/4 teaspoon each: dried marjoram and thyme leaves
  • 1 cup (4 ounces) crumbled feta cheese
  • Salt and pepper to taste


  1. imageCut eggplant into 1/2-inch slices; cut slices into fourths. Arrange eggplant, bell peppers and onions in single layer on greased foil lined pans.
  2. Spray with cooking spray and sprinkle with herbs.
  3. Roast at 425 degrees until browned and tender, about 40 minutes.
  4. Toss with cheese, season to taste with salt and pepper.

Courtesy of 1,001 Low-Fat Vegetarian Recipes (fourth edition)


We didn’t eat a lot of eggplant at my house growing up. It was something I developed a taste for in adulthood. It’s one of my favorite veggies, but I’m always looking for quick, easy ways to cook it. I used actual olive oil instead of spray for this recipe, which wasn’t the best idea. A spray will evenly distribute and go on lighter. Using actual olive oil caused things to cook a too fast. My dish was overcooked, but the flavors were still there. Next time I think it will be better.

2 Responses to “Recipe: Greek Eggplant With Feta”

  1. Kimberly Chou December 16, 2013 at 10:11 pm #

    Perhaps try tossing the vegetables, olive oil and herbs together in a bowl — and mix with your hands (best way to coat things evenly!).

    • cicelyd December 16, 2013 at 10:34 pm #

      Thanks, Kim! I’m hit or miss with my olive oil roasting sometimes.

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