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Baked eggplant halves topped with crumbled feta cheese, red chili flakes, and fresh green parsley on a parchment-lined baking sheet.

Baked Eggplant Halves with Feta and Herbs

Mediterranean-style roasted eggplant halves scored and baked until soft and caramelized, topped with minced garlic, crumbled feta cheese, red chili flakes, and fresh parsley.
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Prep Time 15 minutes
Cook Time 40 minutes
Servings: 3
Calories: 265
Ingredients Method Notes

Ingredients
  

  • 2 medium eggplants washed and cut in half lengthwise, stems left intact
  • 4 tbsp extra virgin olive oil plus extra for final drizzle
  • 3 cloves garlic finely minced
  • 1/2 cup Feta cheese finely crumbled
  • 1/2 cup fresh flat-leaf parsley finely chopped
  • 1 tsp red chili flakes
  • 1/2 tsp dried oregano
  • Coarse sea salt and freshly cracked black pepper to taste

Method
 

Prep the Eggplants:
  1. Preheat oven to 400°F (200°C) and line a large baking sheet with parchment paper. Cut each eggplant in half lengthwise. Score the flesh in a deep diamond pattern without cutting through the skin.
Season and First Roast:
  1. Place eggplant halves cut-side up on the baking sheet. Brush olive oil generously into the scored channels. Season with coarse sea salt, black pepper, and dried oregano. Bake for 30–35 minutes until soft and caramelized.
Top and Garnish:
  1. Remove tray from oven. Scatter minced garlic directly over hot eggplant. Top each half with crumbled feta cheese. (Optionally bake for 2–3 minutes to warm cheese).
Final Touch:
  1. Sprinkle with fresh flat-leaf parsley and red chili flakes. Drizzle with high-quality extra virgin olive oil before serving.

Notes

  • Choose firm eggplants with shiny purple skin and green stems.
  • Reheat leftovers in an oven or air fryer at 350°F to retain crisp edges.