Short Description
These golden roasted eggplant slices are topped with crumbled feta, tender chickpeas, and aromatic herbs, creating a savory, Mediterranean-inspired appetizer or side. Perfectly caramelized edges and creamy centers make each bite irresistibly delicious.
Why You’ll Love This Recipe
- Simple yet elegant: Minimal prep yields a dish that looks and tastes like it came from a gourmet kitchen.
- Mediterranean flavors: Feta, oregano, thyme, and lemon zest evoke sunshine and freshness.
- Versatile: Serve as an appetizer, side dish, or even a light vegetarian main.
- Quick to prepare: With about 40 minutes total time, it’s ideal for weeknight entertaining.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 2 medium eggplants, sliced into ½‑inch rounds
- 2 tbsp olive oil
- ½ tsp sea salt
- ½ tsp ground black pepper
- ½ cup canned chickpeas, drained and roughly chopped
- ½ cup crumbled feta cheese
- 1 tsp dried oregano
- ½ tsp chili flakes (optional)
- 1 tbsp fresh thyme leaves
- 1 tsp lemon zest
- Extra virgin olive oil, for drizzling
Directions
- Preheat the oven to 400 °F (200 °C). Line a baking tray with parchment paper.
- Arrange eggplant rounds on the baking tray. Brush both sides with olive oil and season with salt and pepper.
- Roast for 20 minutes, flipping halfway through, until eggplant is golden and tender.
- While the eggplant is roasting, mix chickpeas, crumbled feta, oregano, chili flakes (if using), and thyme in a small bowl.
- After the first roast, spoon the feta–chickpea mixture evenly over each eggplant round.
- Return to the oven and roast for an additional 10–12 minutes, until the cheese is slightly golden and melted.
- Remove from oven. Sprinkle with lemon zest and drizzle lightly with extra virgin olive oil before serving.
Servings and Timing
- Servings: 4 appetizer-size portions (or 2 as a light main)
- Active time: 10 minutes
- Total time: 40 minutes
Variations
- Make it vegan: Substitute feta with vegan feta alternative or mashed white beans.
- Add spice: Increase chili flakes or add a pinch of smoked paprika.
- Cheese options: Swap feta for goat cheese or ricotta salata.
- Herbal twist: Use rosemary or fresh basil instead of thyme.
- Extra crunch: Sprinkle toasted pine nuts or almonds on top before serving.
Storage / Reheating
- Storage: Store in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat in a 350 °F (175 °C) oven for 8–10 minutes, or microwave until warmed. Refinish with a drizzle of extra virgin olive oil and a sprinkle of lemon zest before serving.
FAQs
What can I use instead of feta cheese?
You can substitute feta with goat cheese, ricotta salata, or vegan feta for a similar tangy flavor.
Can I prepare this ahead of time?
Yes—roast the eggplant and prepare the topping in advance. Assemble and bake the final step shortly before serving for the best texture.
Is this recipe gluten-free?
Yes, all ingredients are naturally gluten-free.
How do I prevent eggplant from becoming soggy?
Slice evenly, use parchment paper, and roast at the proper temperature without overcrowding the tray.
Can I serve this cold or at room temperature?
Absolutely—this dish is delightful warm, at room temperature, or even chilled.
Can I add other vegetables?
Yes, feel free to top the eggplant with roasted bell peppers, zucchini, or even sun-dried tomatoes.
Is there a nut-free alternative for garnish?
Yes—omit nuts or use seeds like pumpkin or sunflower seeds for added crunch.
What type of eggplant is best for this recipe?
Globe (American) or Italian eggplants work well. Ensure you choose firm ones without blemishes.
Can I freeze leftover rounds?
Freezing is not recommended, as the eggplant’s texture becomes mushy upon thawing.
How do I toast the chickpeas for extra crispness?
Toss chickpeas in a little olive oil, sprinkle with salt, and roast them separately at 400 °F (200 °C) for 10–12 minutes before adding to the topping.
Conclusion
These Roasted Eggplant Rounds with Feta, Chickpeas & Herbs are a simple and appetizing dish perfect for sharing. With bright Mediterranean flavors, creamy texture, and easy prep, it’s sure to impress in any setting—from casual dinners to festive gatherings. Enjoy the delicious combination of roasted eggplant, tangy feta, and fragrant herbs with every bite.
Print
Roasted Eggplant Rounds with Feta, Chickpeas & Herbs
- Prep Time: 10 minutes
- Cook Time: 32 minutes
- Total Time: 42 minutes
- Yield: 4 servings 1x
- Category: Appetizer
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
These golden roasted eggplant slices are topped with crumbled feta, tender chickpeas, and aromatic herbs, creating a savory, Mediterranean-inspired appetizer or side. Perfectly caramelized edges and creamy centers make each bite irresistibly delicious.
Ingredients
- 2 medium eggplants, sliced into 1/2-inch rounds
- 2 tbsp olive oil
- 1/2 tsp sea salt
- 1/2 tsp ground black pepper
- 1/2 cup canned chickpeas, drained and roughly chopped
- 1/2 cup crumbled feta cheese
- 1 tsp dried oregano
- 1/2 tsp chili flakes (optional)
- 1 tbsp fresh thyme leaves
- 1 tsp lemon zest
- Extra virgin olive oil, for drizzling
Instructions
- Preheat oven to 400°F (200°C). Line a baking tray with parchment paper.
- Arrange the eggplant slices on the tray and brush both sides with olive oil. Sprinkle with salt and pepper.
- Roast in the oven for 20 minutes, flipping halfway through, until golden and tender.
- In a small bowl, combine chickpeas, feta, oregano, chili flakes (if using), and thyme.
- Spoon the feta-chickpea mixture evenly over the roasted eggplant slices.
- Return to oven and roast for an additional 10–12 minutes, or until the cheese is slightly golden and melty.
- Remove from oven, sprinkle with lemon zest, and drizzle lightly with extra virgin olive oil before serving.
Notes
- Serve as an appetizer or light vegetarian main.
- Optional: Add a dollop of Greek yogurt or tzatziki on top for extra creaminess.
- Best enjoyed warm, but also good at room temperature.
Nutrition
- Serving Size: 2–3 rounds
- Calories: 180
- Sugar: 3g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 15mg
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