Baked Eggplants with Feta Cheese and Grape Syrup

Baked eggplants with feta cheese and grape syrup is a Mediterranean-inspired dish that strikes the perfect balance between savory, creamy, and sweet. Roasted until soft and caramelized, the eggplants are topped with crumbled feta and finished with a drizzle of grape syrup (also known as petimezi or vincotto). I love making this when I want a vegetarian main or an elegant side that’s bursting with flavor and texture.

Why You’ll Love This Recipe

I love this dish because it’s simple, naturally vegetarian, and full of contrast—the richness of roasted eggplant, the saltiness of feta, and the sweet tang of grape syrup. It looks beautiful on the plate and tastes like something from a coastal taverna. Whether I’m serving it as a light lunch or pairing it with grilled meats, it always feels special without being complicated.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Eggplants (medium-sized)
• Olive oil
• Salt and black pepper
• Garlic (minced or whole cloves)
• Feta cheese (crumbled)
• Grape syrup (petimezi or vincotto)
• Optional: fresh herbs like parsley, mint, or oregano
• Optional: chili flakes or sumac for a bit of heat or tang

Directions

1. I preheat the oven and line a baking tray with parchment paper.
2. I slice the eggplants in half lengthwise and score the flesh in a crosshatch pattern.
3. I brush the cut sides generously with olive oil, season with salt and pepper, and add a bit of garlic on top or around them.
4. I roast the eggplants until the flesh is soft and golden brown, usually about 35–40 minutes.
5. Once they’re out of the oven, I sprinkle crumbled feta over the warm eggplants so it starts to melt slightly.
6. I finish each piece with a drizzle of grape syrup and a handful of fresh herbs for color and freshness.
7. I serve them warm or at room temperature, depending on the occasion.

Servings and timing

This recipe makes about 4 servings. It takes around 10 minutes to prep and 35–40 minutes to roast, so I usually have it ready in about 45–50 minutes total.

Variations

Sometimes I stuff the eggplants with couscous or quinoa before baking for a heartier dish. I’ve also topped them with toasted pine nuts or walnuts for added crunch. If I don’t have grape syrup, I use a balsamic glaze or pomegranate molasses for a similar sweet-acidic finish. For a vegan version, I swap feta with a plant-based cheese or simply use toasted seeds and extra herbs.

Storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm them in the oven at 350°F until heated through, or enjoy them cold the next day as part of a salad or grain bowl.

FAQs

What is grape syrup?

Grape syrup, also known as petimezi or vincotto, is a thick, sweet syrup made by reducing grape must. It has a rich, fruity flavor that pairs beautifully with roasted vegetables.

Can I use a different cheese?

Yes, I’ve used goat cheese or ricotta salata instead of feta, and both work well. Just make sure the cheese has a bit of saltiness to balance the sweet syrup.

Do I need to salt the eggplants before roasting?

I usually don’t for this recipe, but if the eggplants are large or seedy, I sometimes salt them for 15 minutes beforehand to draw out bitterness.

Can I grill the eggplants instead of baking?

Absolutely. I slice them lengthwise and grill until tender, then top with feta and grape syrup just before serving.

Is this served hot or cold?

It’s delicious both ways. I often serve it warm right out of the oven, but leftovers taste amazing chilled or at room temperature.

Conclusion

Baked eggplants with feta cheese and grape syrup is a dish I come back to whenever I want something simple yet packed with Mediterranean flavor. It’s hearty, balanced, and beautifully layered, making it perfect for any season. Whether as a main course or a standout side, this recipe always earns a spot on my table.

Print