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
Units
Scale
- 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
