ROASTED EGGPLANT IN GREEK-STYLE TOMATO SAUCE WITH GOAT CHEESE
A simple and flavorful vegetarian dish featuring tender roasted eggplant cubes simmered in a fragrant Greek-style tomato sauce, enriched with crumbled goat or feta cheese and oregano. Perfect served with fresh bread or pita.
🕒 Prep Time: 10 min
🍳 Cook Time: 30 min
🍰 Servings: 2
Ingredients
- 1 small eggplant (approx. 300 g)
- 1 medium onion (approx. 80 g), finely chopped
- 250 ml Greek-style tomato sauce
- 100 ml water
- 1 tsp dried oregano
- 40 g goat or sheep cheese (or feta), crumbled
- 2-3 tbsp olive oil + extra for drizzling
- Salt, to taste
Instructions
- Peel the eggplant fully or partially and cut into approx. 1.5 cm cubes.
- Spread eggplant cubes on a baking tray lined with parchment paper. Drizzle lightly with oil and sprinkle with salt. Roast at 200°C for 20 minutes until browned and tender, stirring once halfway through.
- Alternatively, fry eggplant cubes in batches in oil until golden and cooked; use the same pan for step 3.
- While eggplant cooks, sauté the chopped onion in olive oil over low heat until softened, about 5 minutes.
- Add tomato sauce and water to the onions. Cover and simmer gently for 10 minutes to cook the onions fully.
- Remove from heat and stir in crumbled cheese and oregano.
- Add roasted eggplant cubes to the sauce. Bring to a gentle boil, then immediately remove from heat, cover, and let sit for 10 minutes to meld flavors.
- Serve warm with fresh bread, pita, or Lebanese flatbread.
💡 Tips
- Peeling eggplant partially retains some texture and color; peel fully for a softer dish.
- Roasting develops deeper flavors but frying is a quicker alternative.
- Letting the dish rest covered intensifies the combined flavors.
🎉 Perfect For
- Light vegetarian meals
- Mediterranean-inspired dinners
- Serving alongside fresh bread or flatbreads