Description
Tender roasted eggplant rounds and juicy cherry tomatoes are finished with feta, parsley, sesame seeds, and balsamic glaze. Serve this colorful Mediterranean platter warm or at room temperature as a side dish, appetizer, or light vegetarian meal.
Ingredients
Scale
Ingredients
- 2 medium eggplants
- 1 cup cherry tomatoes, halved
- 2 garlic cloves, minced
- 4 tablespoons extra-virgin olive oil, divided
- ¾ teaspoon salt, divided
- ¼ teaspoon freshly ground black pepper
- 1 tablespoon sesame seeds
- ½ cup crumbled feta cheese
- 2 tablespoons chopped fresh parsley
- 1–2 tablespoons balsamic glaze
- Additional extra-virgin olive oil, optional, for serving
Instructions
Instructions
- Preheat the oven. Preheat the oven to 425°F. Line two large rimmed baking sheets with parchment paper.
- Prepare the eggplant. Trim the ends from the eggplants and cut them crosswise into ½-inch rounds. Arrange the slices in a single layer on the prepared pans, leaving a little space between them.
- Season and begin roasting. Brush both sides of the eggplant with 3 tablespoons of olive oil. Season with ½ teaspoon salt and the black pepper. Roast for 15 minutes.
- Prepare the tomatoes. While the eggplant roasts, combine the cherry tomatoes, garlic, sesame seeds, remaining tablespoon of olive oil, and remaining ¼ teaspoon salt. Toss gently until evenly coated.
- Flip the eggplant. Remove the pans from the oven and flip each eggplant round.
- Add the tomatoes. Arrange the tomato mixture in the spaces around the eggplant without piling it on top. Return the pans to the oven and roast for another 12–15 minutes, rotating the pans halfway through.
- Assemble the platter. Let the roasted vegetables rest for 5 minutes. Arrange the eggplant rounds on a serving platter. Spoon the roasted tomatoes, garlic, sesame seeds, and pan juices over the top.
- Garnish and serve. Scatter the feta and parsley over the vegetables. Finish with balsamic glaze and, if desired, a little additional olive oil. Serve warm or at room temperature.
Notes
Notes
- Cut the eggplant rounds to an even thickness so they cook at the same rate.
- Keep the vegetables in a single layer to encourage browning instead of steaming.
- The eggplant is ready when the centers are tender and the edges are lightly browned.
- Add the feta and parsley after roasting to preserve their flavor, color, and texture.
- Serve with warm pita, naan, hummus, quinoa, grilled chicken, or fish.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in a 350°F oven, or enjoy at room temperature.
- Category: Appetizer
- Method: Roasting
- Cuisine: Mediterranean