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Baked Mediterranean honey-roasted stuffed eggplant halves topped with browned feta cubes, dark Kalamata olives, and fresh thyme.

Baked Mediterranean Honey-Roasted Stuffed Eggplant Slices

Melt-in-your-mouth caramelized eggplant halves topped with warm Greek feta cheese, briny Kalamata olives, fresh thyme, and golden honey. A stunning 40-minute Mediterranean dish.
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Prep Time 10 minutes
Cook Time 35 minutes
Servings: 4
Calories: 295
Ingredients Method Notes

Ingredients
  

  • - 2 medium eggplants Globe or Italian, halved lengthwise
  • - 3 to 4 tbsp extra virgin olive oil
  • - Salt and freshly ground black pepper to taste
  • - 1.5 cups Greek feta cheese crumbled or cubed
  • - 0.5 cup Kalamata olives pitted and roughly torn
  • - 2 to 3 tbsp raw Greek honey
  • - 1 tbsp fresh thyme leaves plus extra sprigs for garnish
  • - 2 cloves garlic finely minced

Method
 

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or grease a baking dish with olive oil.
  2. Slice eggplants in half lengthwise. Score the flesh in a deep criss-cross diamond pattern without cutting through the skin.
  3. Brush both sides of eggplant halves with extra virgin olive oil. Season flesh with salt and pepper.
  4. Place flesh-side up on the baking sheet and roast for 20 to 25 minutes until tender.
  5. Remove from oven. Use the back of a spoon to gently press down the roasted center flesh, creating a shallow stuffing well.
  6. Fill wells with crumbled feta cheese, Kalamata olives, and minced garlic. Drizzle honey over the top and add fresh thyme sprigs.
  7. Return to oven and bake for another 12 to 15 minutes until feta turns golden-brown and honey bubbles.
  8. Cool for 2 minutes and serve warm.

Notes

- Choose medium eggplants for the best skin-to-flesh stability during baking.
- Always use brine-packed feta blocks rather than pre-crumbled feta for superior melting and golden edges.
- Reheat leftovers in an oven or air fryer at 350°F to preserve crisp edges.