This roasted fairy tail eggplant recipe takes less than 30 min to prepare. It will be on my weeknight dinner rotation until eggplant season is over. This recipe is for 2, but you can easily double it. For 1/2 lb. of eggplant, you can use a half-sheet pan. For 1 lb. you will need a whole sheet pan.*
Skip to instructions with photos.
Roasted Fairy Tail Eggplant with Feta
September 19, 2021
: 2
: Easy
Ingredients
- 1/2 lb. fairy tail eggplants
- 1-2 Tbsp. olive oil
- 1 clove garlic
- 2-3 sprigs fresh oregano
- 1/4 c. crumbled feta cheese
Directions
- Step 1 Preheat oven to 400°. Wash eggplant & oregano. Peel the garlic clove. Remove eggplant stems. Slice eggplant in half the long way. Toss eggplant in olive oil. Sprinkle with salt and pepper to taste.
- Step 2 Place eggplant on a sheet pan cut side down. Add oregano sprigs and whole garlic clove to the pan with the eggplant. Note: if you want stronger garlic flavor, slice or dice the garlic before adding it to the pan. Leaving it whole gives just a hint of garlic, so it doesn’t overpower the eggplant’s flavor. Roast for 15-20 min at 400°. They are ready when the cut side is golden brown.
- Step 3 Put eggplant in a serving bowl. As you remove the eggplant from the pan, the oregano leaves will come off their stem. Put the oregano leaves in the serving bowl but leave out the stems. Top with crumbled feta cheese and serve. Save the roasted garlic clove for another use.
Instructions with photos
Remove eggplant stems. Slice eggplant in half the long way. Toss eggplant in olive oil. Sprinkle with salt and pepper to taste.
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