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5 from 1 vote

Mediterranean Roasted Eggplant Recipe

This Mediterranean Roasted Eggplant Recipe is jam-packed with summers bountiful produce, and can be made in advance – grab your fork and dig into delicious!
Total Time50 mins
Course: Salad
Cuisine: Greek
Keyword: Advanced
Servings: 6 as a side
Calories: 200kcal


  • 1 kg eggplants (approximately 4 medium)
  • ¼ cup olive oil
  • ¼ cup coarsely grated parmesan
  • 500 grams cherry tomatoes (approximately 4 cups)
  • 2 tbsps olive oil
  • 2 cloves garlic
  • ¼ cup chopped parsley
  • 2-3 tbsps chopped basil
  • ¼ cup lemon juice


  • Preheat your oven to 220°C (450°F)
  • Wash and trim your eggplants, cut into large chunks. Salt them for a creamier texture, don't salt them for a firmer, meatier texture.*
  • Arrange your eggplants in a large baking tray, drizzle with the ¼ cup of olive oil and toss until well combined.
  • Place in the middle part of your oven and roast your eggplants for approximately 30-40 minutes, turning on a regular basis until the eggplants are golden and soft. Remove from the oven when ready and allow to cool.
  • Place tablespoons of the grated parmesan on a baking tray that has been lined with baking paper and flatten. Then place it in your hot oven for approximately 5 minutes or until crisp.
  • Wash your cherry tomatoes, pat dry and place them in a small lined baking tray, sprinkle with salt and 2 tablespoons of olive oil. Place the 2 garlic cloves in the corner of the tray.
  • Roast in your oven until they have just started to collapse and burst (approximately 10-15 minutes).
  • Place the roasted eggplant and tomato with their juices, the basil and parsley in a large mixing bowl, mince the roasted garlic and add it your bowl, pour over the lemon juice and mix well until combined.
  • After you have tasted your salad then decide if it needs any salt, pepper or any additional oil, adjust flavourings according to your taste.
  • Arrange the salad in a large bowl and scatter the parmesan crisp on top to garnish. Serve and enjoy.


  • Personally I like the creamy lusciusness of an eggplant that has been salted but its is entirely up to you if you would like to take the time needed to do this, you will need and additional 40-60 minutes for salting. I have included step by step instructions here - How to Salt Eggplant


Calories: 200kcal | Carbohydrates: 15g | Protein: 4g | Fat: 15g | Saturated Fat: 3g | Cholesterol: 4mg | Sodium: 78mg | Potassium: 588mg | Fiber: 6g | Sugar: 8g | Vitamin A: 728IU | Vitamin C: 30mg | Calcium: 76mg | Iron: 1mg