Greek Eggplants Stuffed with Feta and Tomatoes

Clay-Baked Greek Eggplants with Feta and Tomatoes

Name: Clay-Baked Greek Eggplants with Feta and Tomatoes
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
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

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.

RATING

SERVES

PREP TIME

20 min

COOK TIME

45 min

TIME

1 h 5 min

RECIPES

Athens Book

Vegetarian

Print Recipe

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.