Clay-Baked Greek Eggplants with Feta and Tomatoes

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Indulge in the essence of Greek summer with Clay-Baked Whole Eggplants stuffed with feta and tomatoes, a Mediterranean diet classic featured on the menus of Athens tavernas. This vegetarian Greek recipe blends creamy feta, ripe tomatoes, fragrant oregano, and high-quality olive oil, delivering healthful flavors in every layered, comfort-food bite. Discover why baked eggplant is a staple of the Mediterranean diet, packed with antioxidants and plant-based goodness, ideal for family meals, entertaining, or anyone seeking authentic Athens-inspired recipes.

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Clay-Baked Greek Eggplants with Feta and Tomatoes

By Diane Kochilas

Prep Time 20

Cook Time 45

Total Time 1 5

Servings

Athens Book, Recipes, Vegetarian

Prep Time 20

Cook Time 45

Total Time 1 5

Servings

Athens Book, Recipes, Vegetarian

Ingredients

4 medium eggplants
½ cup extra-virgin Greek olive oil plus more for the baking dish
1 large red onion finely chopped
3 garlic cloves minced
3 medium firm ripe tomatoes, diced
1 scant teaspoon dried Greek oregano
Pinch sugar
Salt and freshly ground black pepper to taste
1½ cups crumbled Greek feta
Heaping ¼ cup coarsely grated graviera or other mild nutty sheep’s milk cheese, or Gruyère
4 teaspoons chopped fresh flat-leaf parsley

Instructions

Preheat oven to 400°F.
Slit eggplants lengthwise, keeping stems intact, and open for stuffing.
Oil a clay/ceramic dish; bake eggplants 20 minutes until soft.
Sauté onion in olive oil (8–10 min); add garlic, tomatoes, oregano, sugar, salt, pepper and cook 10 min until thick.
Open eggplants, gently mash flesh, spoon tomato-onion mix inside, top with feta and graviera, bake 12–15 minutes more.
Sprinkle parsley before serving.

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If you enjoyed Clay-Baked Greek Eggplants, discover these top-rated Mediterranean eggplant dishes for even more flavor inspiration:

Greek-Style Eggplants Baked with Cheese — Layered with tomatoes and cheese, this vegetarian Greek comfort food is a summer favorite.
Panfried Eggplant with Crumbled Feta — Quick and irresistible, pair crispy eggplant slices with tangy feta.
Eggplants Stuffed with Onions, Raisins, and Grape Molasses — A vegan take on Imam Bayldi, featuring onions, raisins, and rich grape molasses.

These recipes showcase the delicious versatility of eggplant in Greek cuisine, with links to healthy, plant-based meals perfect for the Mediterranean diet.

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Visit my online shop for a wide selection of Greek single-origin artisanal foods, from honeys to wild herbs, olives, olive oils, pistachios, heirloom grain products, fruit preserves and more.

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Diane Kochilas is one of the world’s foremost experts on Greek and Mediterranean cuisine. She is the host, creator and co-producer of My Greek Table, the award-winning 13-episode per season cooking-travel show about Greece that airs nationally on Public Television. The series is in its third season.

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Clay-Baked Greek Eggplants with Feta and Tomatoes