Roasted Eggplant & Feta Tapas Platter
Introduction
The Roasted Eggplant & Feta Tapas Platter is a Mediterranean-inspired appetizer bursting with rich, smoky flavors and creamy textures. Soft, roasted eggplant slices are layered with tangy feta cheese, juicy tomatoes, and a drizzle of herbed olive oil, creating the perfect balance of savory and fresh.
It’s elegant enough for entertaining but simple enough for a light lunch or dinner side. Pair it with crusty bread or pita chips — and you have a show-stopping, wholesome platter!
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4
Ingredients
For the Roasted Eggplant:
2 medium eggplants, sliced into ½-inch rounds
3 tbsp olive oil
½ tsp salt
¼ tsp black pepper
½ tsp garlic powder
½ tsp dried oregano
For the Tapas Platter:
¾ cup crumbled feta cheese
1 cup cherry tomatoes, halved
¼ cup black olives, sliced (optional)
2 tbsp fresh parsley or basil, chopped
1 tbsp balsamic glaze or pomegranate molasses (optional but recommended)
Fresh lemon wedges, for For the Herbed Olive Oil Drizzle:
3 tbsp extra virgin olive oil
½ tsp dried thyme
½ tsp chili flakes (optional for mild heat)
1 clove garlic, minced
Instructions
Preheat the Oven:
Set your oven to 425°F (220°C) and line a large baking sheet with parchment paper.
Prepare the Eggplant:
Slice the eggplants into even rounds. Arrange them on the baking sheet.
Brush both sides with olive oil and sprinkle with salt, pepper, garlic powder, and oregano.
Roast:
Bake for 20–25 minutes, flipping halfway through, until golden and tender. The edges should be slightly crisp, and the centers soft.
Prepare the Herbed Oil:
In a small bowl, whisk together olive oil, garlic, thyme, and chili flakes. Let it sit while the eggplants roast, so the flavors infuse.
Assemble the Platter:
Arrange the roasted eggplant slices on a serving plate. Top with crumbled feta, cherry tomatoes, and black olives.
Drizzle with the herbed olive oil and balsamic glaze. Sprinkle with fresh herbs.
Serve:
Serve warm or at room temperature with toasted bread, pita chips, or grilled flatbread. Add lemon wedges on the side for a refreshing squeeze.
Tips for Perfect Tapas
- Salt the Eggplant First:
To remove bitterness, sprinkle salt over sliced eggplant and let it sit for 15 minutes before roasting. Rinse and pat dry. - Upgrade the Flavor:
Add roasted red peppers, artichoke hearts, or sun-dried tomatoes for more depth. - Make It Vegan:
Substitute feta with vegan feta or tofu crumbles. - Air Fryer Method:
Air fry eggplant slices at 375°F (190°C) for 10–12 minutes, flipping halfway. - Serve with Dips:
Pairs beautifully with hummus, tzatziki, or tahini sauce.
Q&A Section
Q1: Can I make this platter ahead of time?
Yes! Roast the eggplant and refrigerate it for up to 2 days. Assemble with feta and toppings right before serving.
Q2: What’s the best type of eggplant for this dish?
Medium-sized globe or Italian eggplants work best since they have tender flesh and fewer seeds.
Q3: Can I grill instead of roasting?
Absolutely! Brush slices with olive oil and grill for 3–4 minutes per side for a smoky flavor.
Q4: How can I make it more filling?
Serve the platter with cooked quinoa or couscous, or use the roasted eggplant mixture as a wrap filling.
Q5: What if I don’t like feta?
You can substitute with goat cheese, ricotta, or crumbled paneer for a milder flavor.
Nutrition Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 240 kcal |
| Protein | 6 g |
| Carbohydrates | 14 g |
| Fat | 18 g |
| Saturated Fat | 6 g |
| Fiber | 4 g |
| Sugar | 6 g |
| Sodium | 310 mg |
| Calcium | 120 mg |
| Potassium | 380 mg |
This Roasted Eggplant & Feta Tapas Platter is a celebration of Mediterranean simplicity — light, flavorful, and deeply satisfying. The warm eggplant base pairs perfectly with cool, tangy feta and juicy tomatoes, while the spicy herbed drizzle ties it all together.
Whether you’re serving guests or treating yourself, this platter will make your table look like a Mediterranean feast!