Baked Eggplants with Feta Cheese and Grape Syrup
Baked eggplants with feta cheese and grape syrup is a Mediterranean-inspired dish that combines tender roasted eggplant, salty crumbled feta, and a sweet drizzle of grape syrup (petimezi or vincotto) for a flavorful, elegant vegetarian meal or side.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main or Side Dish
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
- 2 medium eggplants
- 3 tbsp olive oil
- Salt and black pepper to taste
- 2–3 cloves garlic, minced or whole
- 1/2 cup feta cheese, crumbled
- 2 tbsp grape syrup (petimezi or vincotto)
- Optional: fresh parsley, mint, or oregano (chopped)
- Optional: chili flakes or sumac for garnish
Instructions
- Preheat oven to 400°F (200°C) and line a baking tray with parchment paper.
- Slice eggplants in half lengthwise and score the flesh in a crosshatch pattern.
- Brush cut sides with olive oil, season with salt and pepper, and scatter garlic on top or around them.
- Roast for 35–40 minutes until soft and golden brown.
- Remove from oven and top each half with crumbled feta while still warm.
- Drizzle with grape syrup and garnish with herbs, chili flakes, or sumac if using.
- Serve warm or at room temperature.
Notes
- Use balsamic glaze or pomegranate molasses if grape syrup isn’t available.
- Top with toasted nuts or seeds for crunch.
- Add grains like couscous or quinoa before roasting for a complete meal.
- Use vegan feta or skip cheese for a dairy-free version.
- Great served warm, at room temp, or chilled as leftovers.
Nutrition
- Serving Size: 1 eggplant half
- Calories: 180
- Sugar: 7g
- Sodium: 370mg
- Fat: 13g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 15mg
