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Baked Eggplant with tomatoes and feta

Super easy summer recipe, with video recipe

by Ada Parisi
5 min read
Barchette di melanzane al forno con pomodori e feta greca

How to prepare the recipe for baked eggplant boats with tomatoes and Greek feta cheese at home

Baked eggplant boats with tomatoes and Greek feta. Today a Summer recipe with eggplant easy, ultra light, tasty and fresh, excluding the time where you have to turn on the oven. But you will see that it is worth making a small sacrifice. Complete of VIDEO RECIPE STEP BY STEP on my You Tube Channel. The eggplants are baked in the oven, cut in half, and stuffed raw tomatoes and feta. And of course a little’ of aromatic herbs to make the dish tastier and more fragrant.

Barchette di melanzane: recipe and variants

The alternative without turning on the oven are the Boats EGGPLANT IN PAN, even faster to prepare, and you can also found the VIDEO RECIPE STEP BY STEP. or the EGGPLANT BOATS STUFFED WITH PASTA, also here with VIDEO RECIPE.

Is’ a delicious but light way of presenting the Eggplant, alternative to the usual EGGPLANT ROLLS (look at how good it is in the VIDEO RECIPE) or the sensational EGGPLANT PARMIGIANA. They can be prepared in advance and are easily customizable because, If you like, You can add capers, olives, anchovies. And they can taste cold. I love this version with very few ingredients, where the aubergine pulp remains soft, almost buttery, and Greek feta and tomato give freshness and acidity.

The variant with tahini, the sesame cream

Actually, reading the recipe for baked eggplant with tomatoes and feta, you will see that I recommend a small Variant absolutely optional: spreading over the Eggplant cooked a little’ Sesame cream (tahina), mixed with a little oil, Salt, pepper and lemon. Aubergine give an exotic and complex. But if you don't find the Sesame cream don't worry, that's yummy even without.

Try also BAKED EGGPLANT WITH YOGURT AND SESAME CREAM or the ROLLS Aubergine COOKED ROAST, are exquisite! Have a good day!

Barchette di melanzane al forno con pomodori e feta greca


Portions: 4 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 1 voted )


4 long aubergines of small-medium size (or I used the purple zebrina, that is very sweet)

Piccadilly tomatoes

Basil, thyme or Marjoram

salt and pepper


extra virgin olive oil

Greek feta cheese


Sesame cream (Tahini)

lemon juice

salt and pepper


First of all, look closely at the VIDEO RECIPE. To prepare the eggplant baked with tomatoes and feta, Preheat the oven to 180 degrees static. Wash the eggplants and cut them in half lengthwise, without removing the petiole. Affect the flesh deeply with a sharp knife, checkerboard cut.

Season with salt, pepper and drizzle with extra virgin olive oil. Line a baking sheet with parchment paper, grease it slightly and arrange the aubergines with the flesh facing upwards. Bake at 180 degrees for about an hour or so, touching with a finger pulp, won't be soft and pliable. Allow to cool.

While the Eggplant bake, wash the tomatoes and cut them in half and then into cubes. Place them in a bowl and toss with extra virgin olive oil, Salt, papá, oregano and fresh herbs. Crumble the feta and place it in a bowl.


Place the Eggplant on the serving dish, top tomato and feta, then drizzle with the remaining sauce into the bowl of tomato. Garnish with a Basil leaf and serve. You can keep the baked eggplant with tomatoes and feta, already seasoned, in the refrigerator for a day, but remember that if served too cold will not feel good flavors. Leave it for half an hour at room temperature before serving. Bon appétit!


THE VARIANT: If you want to enrich the recipe with the sesame cream, that gives more complexity to the dish, mix the Sesame cream with very little extra virgin olive oil, Salt, pepper and a bit 'of lemon juice and spalmatene a thin layer on the eggplant before season with the tomato and cheese.

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Claudia August 5, 2016 - 11:22

Yesterday, After reading the recipe, I went to buy the eggplants and I made them for dinner.
Ada thanks for giving us another great recipe!!!

Ada Parisi August 5, 2016 - 23:11

Hi Claudia!!! Thank you for your confidence! Indeed a very supergrazie, also for coming here to tell me!!! Best wishes and happy August!!! ADA

Claudia August 7, 2016 - 19:12

By popular demand again tonight!!! Sluurpppp!!!!

Ada Parisi August 8, 2016 - 11:13

Hi Claudia, Thanks. Also I refer back often… ADA


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