Clay-Baked Greek Eggplants with Feta and Tomatoes

Greek Eggplants Stuffed 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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Prep Time 20

Cook Time 45

Total Time 1 5

Course main, meze, starter

Cuisine Mediterranean

Servings

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.

Notes

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.

Check out the video HERE.

Keyword Athens cookbook, Athens cookbook Diane Kochilas, baked eggplant, easy healthy pasta, Mediterranean diet pasta, feta and tomato, Greek eggplant recipe, vegetarian Greek comfort food

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