The Grilled Eggplant Recipe That Got 100K+ Repins

Grilled Eggplant with Tomato and Feta

Grilled Eggplant with Tomato and Feta Got More Than 100 000 Repins

MAZA May recipe “Grilled Eggplant with Tomato and Feta” caused a Pinterest blowup and just broke 100 000 repins. We are republishing the full recipe due to popular demand.

4 Servings

1 large eggplant
3 large tomatoes, to match the diameter of the eggplant
0.4 lbs Bulgarian feta, crumbled
1/2 cup fresh basil leaves
juice of half lemon
2 garlic cloves
½ extra-virgin olive oil
Kosher salt
Freshly ground black pepper to taste

Cut of the eggplant crosswise into ½” thick rounds. Lightly season them with salt and leave them for 30 minutes on a side to let water to come out of the eggplant.

Once ready drizzle some olive oil on top of each slice and grill them on a lightly oiled grill rack for 2 -3 minutes each side.

Blend the basil leaves with 4 tablespoons olive oil, 2 garlic cloves, lemon juice and 1 teaspoon salt in an immersion blender until smooth.

Cut the tomatoes crosswise to 1/4” thick rounds.

Lightly oil the baking pan. Arrange 4 eggplant rounds side by side. Spread 1/2 tablespoon of the basil-garlic mixture on top of each one, then generously sprinkle feta crumbs. Top each with tomato rings. Add another layer of eggplant, basil spread, feta and tomato rounds and top with the rest of the crumbled feta.

Preheat the oven to 400F.

Drizzle some olive oil on top of each stack and bake for 15 minutes.

Find more great recipes at the May issue of MAZA Cooking Journals for iPad available on iTunes store.

Don’t have an iPad yet? Get MAZA for the iPhone !

11. May 2012 by admin
Categories: Uncategorized | 69 comments

Comments (69)

  1. Why is this called “grilled” eggplant, but it’s baked in the oven?

    • Hi Lindsay,
      i prefer to grill the eggplant slices to bring the smoky flavor. Once lightly grilled you can bake it in the oven with the rest of the ingredients.

    • The eggplant is grilled AND baked

    • You could also turn off the burners underneath your eggplant and and just use the top warming burners. Our top burners will keep our grill up to 500 degrees. I am about to make this and with the summer heat I don’t want to use my oven. I guess we’ll see if the grill works to finish it up! This recipe looks amazing!

    • because you grill it before you bake it

    • I avoid the oven as much as possible during the summer by using my broiler pan and my grill… I put liquid (usually beer) in the bottom of my broiler pan and bake on top of it… if it is something that would benefit from a smoky flavor I add some smoking chips and as the liquid cooks off the chips slowly smoke…

    • If you read the 2nd instruction it says to grill the egg plant… and Im sure you could do this on the bbq as well.

    • It is both grilled and baked.

    • Read it again. You have to grill the eggplant first and THEN bake in the oven.

  2. Can’t wait to try this!

  3. what is the quantity for the olive oil? 1/2 ___? and where does the juice of the lemon go in the recipe? Thanks

    • Kim,
      olive oil it’s one of the things in this recipe you measure by eye – it depends how big is the eggplant you will cook.
      You need some to lightly brush the eggplant before grilling it, so it doesn’t stick to the hot grill. Then you need 3-4 spoons for the basil mix and just before you start baking it you can add couple of drops on top of each stack.
      The lemon juice you add when you do the basil blend.

  4. Feta is Greek

    • Isn’t it Maria?
      It’s a fact that EU quality labelling system gave the right to Greece to the definition of feta. However we all know it is a product that is on the dinner table of each family on the Balkan Peninsula and it’s all made locally in all different regions in Greece, Macedonia, Bulgaria…
      One of the reasons why we started MAZA Cooking Journals is the fact Bulgarian Cuisine and so rich, divers and underestimated. I’m sharing my love for cooking that I got from the two most amazing women in my life – my grandmother and my mom.

      I love Bulgarian cheese. I wouldn’t trade it for any other kind when I cook Bulgarian recipes. When it comes to Greek cuisine I’m absolutely sure I’ll use Greek feta. It will go perfectly with the tradition of making the dish.

      Since I’m still on my family roots and I’m exploring all the family cooking knowledge I’ll use ingredients that sing to my soul.

      Sorry for the late respond but we are shooting the cover of our upcoming July issue of MAZA Cooking Journals. I’m very excited. The new issue looks amazing!!!
      Finally I got the courage to cook Banitsa – a traditional savory pie with phyllo, eggs and excellent rich and creamy Bulgarian sheep’s milk cheese. It’s healthy, delicious and spectacular in look. I serve it with watermelon syrup, my grandmother’s recipe.
      Enjoy it!!!

      • After a long legal battle with Denmark, which produced a cheese under the same name using artificially blanched cow’s milk, the term “feta” has been a protected designation of origin (PDO) since July 2002, which limits the term within the European Union to feta made exclusively of sheep’s/goat’s milk in Greece. According to the Commission, the biodiversity of the land coupled with the special breeds of sheep and goats used for milk is what gives feta cheese a specific aroma and flavor.

        When needed to describe an imitation to feta, names such as “salad cheese” and “Greek-style cheese” are used. The European Commission gave other nations five years to find a new name for their “feta” cheese, or to stop production.Because of the decision by the European Union, Danish dairy company Arla Foods changed the name of their product to apetina.

      • Can’t wait to try this! I was walking with my Bulgarian friend Angie yesterday and she brought me a piece of Banisa, it was so good! One Thanksgiving i was in Bugaria and someone made us Banisa as a dessert with a pumpkin filling–yum! Most Bulgarians I know think a lot of Greek food was originally from Bulgaria.

        • Diana,
          this is my banitsa recipe. The recipe comes with step by step images of making it.
          it’s delicious and once you make it it will be your favorite breakfast on the weekends

  5. Bukgarian feta is generally better as it retains more moisture. (and it’s less expensive too). This from an American

  6. i love these recipes they are so awesome

  7. Can you fry it first instead of grilling it? I don’t have a grill, but thought it could be fried abit first, or maybe just skip that and bake it from the start.

    • use a grilling non stick skillet on the stove. works great. that is what i did.

    • Mary,
      I love fried eggplant but I want it this recipe to be healthy and delicious. I if you don’t have a grill I would suggest to bake it only.
      If you have the chance to have a grill someday, try it – grilling adds velvety smoky taste to the eggplant

  8. just wonderful and so easy

  9. I have been wanting to make this for awhile,but keep forgetting about it! I just happen to have all the ingredents except the feta. I have crumbled blue cheese I just bought to add to salads . Does that sound totally awful?

    • Lorie,
      Blue cheese has its own melody. I’ll think of a salad recipe you can use it. Subscribe for my news letter and I’ll think of something playfull – what comes to my mind is – pears, candid spicy walnuts, crumbled blue cheese…. Mmm and maybe scallops…

      You can make the eggplant-tomato without the feta – just add the basil mixture. That will be a good beginning, there is always next time

      Enjoy it

  10. These was delicious!

  11. What is the lemon juice used for?

  12. Eggplant is a favorite in our house and it’s difficult to find a good recipe without all the breading. This one looks delish and I can see why it received so many repins. Thank you for sharing!

  13. Feta is a greek cheese with protected name of origin .All the other similar cheeses are just white cheese ,so there isn’t Bulgarian or any other country’s “feta” just Greek feta.

  14. OMG… Can’t wait to try this!!

  15. mind-blowing delicious. i tweaked it slightly. OUT OF THIS WORLD!

  16. Made it tonight — yummy — even our 12 and 14 year old daughters loved it. Only had Goat cheese in—but that seemed to work fine.

    Will serve to guests in future!

  17. This is a new favorite at our house! I’m tracking calories etc right now…any idea what the calories (or other health info) per serving are? I can figure it out but thought I’d ask first :)

  18. This was so SO good! My 3 and 7 year olds ate it! A sure winner!

  19. This recipe looks delicious!! I have an eggplant from my garden. Better start cooking

  20. Looks great! I will definitely try it onece I get hold of some Bulgarian feta!

  21. This is fabulous!

  22. I was not an eggplant fan until I made this recipe. I would make it every week if I could!
    Fabulous flavours. Thank-you

  23. This looks great! I will try this soon. It will probably be added to the menu of my Health & Fitness Vacation I am hosting this Nov. in St. Augustine! We will be grilling a lot. Check it out on my blog! Spots are still open :)

  24. I loved this recipe, first time I have used eggplant, but mine seemed to be a little too salty, or it was too much lemon juice, I couldn’t tell?

  25. I used good seasoned/basil olive oil…it makes a difference.

    • Hi Elizabeth,
      why would you use infused olive oil?
      my recipe calls for a blend of fresh basil with olive oil, some garlic and lemon juice.

  26. This looks amazing – I am definitely making this – I think I’ll add a little oregano too!!!

  27. Hi! I tried this tonight. After a while in the oven, heaps of smoke started coming out…. I don’t know why or what I did wrong? Maybe too much olive oil? The eggplants tasted a bit smokey… Still good but would like your input…

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  29. Made this tonight . Fantastic. I even used FF feta and the flavors were great. My husband, who swears he doesn’t like vegetables, even loved it. This will be a repeat at our house. Thank you for sharing.

  30. These were delicious!
    Drizzled a little balsamic over the top as they finished grilling (made the entire recipe on the grill) and they were outstanding!
    A definite keeper- thank you!

    • Thank you Shelly,
      I’m happy you had fun making this recipe.For more delicious recipes see the latest issue of MAZA Cooking Journals

  31. Made this today but instead of skipping the feta as someone suggested I used an Amish veggie cheese which worked well but I will try feta next time. Also whoever suggested this for breakfast not a bad idea with a serving of sausage! I had it for lunch with Italian bread and Roasted Eggplant Spread as I was using up thing from my garden which included a lot of eggplant! Very good.

  32. Love your flavor combinations on the eggplant. Looks delicious.

  33. i cant eat salt…high blood pressure…but can i make this without salt?

  34. Is this good as a left over for lunch the next day?

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  37. Could I use mozzorella cheese instead?

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  39. So delicious!!! I added Greek calamata olives!!

  40. Vegetarians! Delish! Changed it up a little as I don’t have a grill of grill pan. Just cooked the eggplant in a pan on the stovetop and worked just fine. Also I used goat cheese in place of feta. Came out great!

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