Roasted Eggplant, Cherry Tomatoes & Sweet Potato with Feta, Toasted Walnuts & Pomegranate-Honey Glaze

A warm, colorful Mediterranean-inspired tray bake that balances smoky vegetables, bright sweetness, creamy feta and a glossy glaze.

This dish is cozy enough for a weeknight dinner but still special enough for guests. The vegetables roast until tender and caramelized, the walnuts bring crunch, and the glaze ties everything together with a sweet-tangy finish. You can serve it as a vegetarian main, a hearty side or part of a mezze spread. It works year-round, but it’s especially great in cooler months when warm roasting aromas feel extra comforting.

Total Time: 55–65 minutes
Active Prep: 15 minutes
Serves: 4

Ingredients

Vegetables

1 large eggplant, cut into 1-inch cubes

2 medium sweet potatoes, peeled and cubed

2 cups cherry tomatoes (whole)

1 medium red onion, sliced

3 tablespoons olive oil

1 teaspoon salt, more to taste

1 teaspoon black pepper

1 teaspoon smoked paprika

1 teaspoon dried oregano

Toppings

½ cup crumbled feta

⅓ cup toasted walnuts, roughly chopped

¼ cup fresh parsley, chopped

Pomegranate-Honey Glaze

⅓ cup pomegranate juice

2 tablespoons honey

1 tablespoon lemon juice

½ teaspoon Dijon mustard

Pinch of salt

Instructions

Heat the oven. Set it to 425°F (220°C). Line a large baking sheet with parchment for easy cleanup.

Prep the vegetables. Cut the eggplant and sweet potatoes into even cubes so everything roasts at the same pace. Keep the tomatoes whole.

Season the vegetables. Add eggplant, sweet potatoes, tomatoes and onions to the tray. Drizzle with olive oil. Add salt, pepper, smoked paprika and oregano. Toss well.

Spread everything out. Roast only works well when vegetables aren’t crowded. Give each piece some breathing room.

Start roasting. Place the tray in the oven for 25 minutes. The sweet potatoes should soften and eggplant should start to brown.

Turn the vegetables. Use a spatula to flip them. This helps deepen the color and caramelization.

Finish roasting. Roast another 10–15 minutes, or until the eggplant is tender, the sweet potatoes are fully cooked and the tomatoes are blistered.

Make the glaze. While the vegetables roast, whisk pomegranate juice, honey, lemon juice, mustard and a pinch of salt in a small pan. Simmer on low for 5–7 minutes until slightly thickened.

Toast the walnuts. Add walnuts to a dry pan on medium heat for 3–4 minutes. Stir often until fragrant. Don’t walk away; nuts burn fast.

Assemble and serve. Transfer the roasted vegetables to a serving dish. Spoon the warm glaze over the top. Add feta, toasted walnuts and parsley. Taste and adjust salt if needed.

Tips

Salt the eggplant if you prefer. If bitterness bothers you, sprinkle the cubes with salt, rest 15 minutes, rinse and pat dry.

Use a hot oven. High heat gives the vegetables crisp edges while keeping the centers soft.

Rotate the tray. Ovens heat unevenly. Turning the tray halfway helps everything cook evenly.

Choose firm eggplants. Older eggplants can be spongy. A firm, glossy eggplant gives better texture.

Keep tomatoes whole. They burst in the oven and create a natural sauce that coats the vegetables.

Sweet potato size matters. If you cut them too large, they’ll roast slower than eggplant. Aim for medium cubes.

Reduce the glaze slowly. A gentle simmer keeps the glaze shiny instead of syrupy or burnt.

Add feta last. Feta melts if added to very hot vegetables. Waiting keeps it creamy and fresh.

Serve warm, not piping hot. Flavors settle and deepen after five minutes of resting.

Taste before serving. The glaze is sweet, so a pinch of extra salt often balances everything perfectly.

Variations

Add chickpeas for extra protein. Roast them with the vegetables.

Use goat cheese instead of feta for a softer, tangier finish.

Swap walnuts for pistachios for a greener, sweeter crunch.

Replace sweet potato with butternut squash for a similar sweetness.

Add zucchini in the last 15 minutes of roasting for a softer bite.

Make it spicy with red pepper flakes or Aleppo pepper.

Add fresh mint to the parsley for a brighter herbal layer.

Use balsamic glaze instead of pomegranate glaze for a deeper sweetness.

Turn it into a grain bowl with quinoa, couscous or farro.

Make it vegan by skipping feta or using a plant-based version.

Q&A

Can I peel the eggplant?
You can, but it’s not needed. The peel softens during roasting.

Can I prep the vegetables ahead?
Yes. Cut them earlier in the day and keep them in an airtight container.

Can I use frozen vegetables?
Not ideal. They release too much water and won’t caramelize well.

Can I double the recipe?
You can. Just use two trays so everything roasts instead of steaming.

How do I keep sweet potatoes from getting mushy?
Roast them on the hottest part of the tray and avoid overcrowding.

What if my glaze is too thick?
Add a splash of water or pomegranate juice.

Can I make it without mustard?
Yes, but the mustard helps the glaze emulsify.

How long do leftovers last?
Up to 3 days in the fridge. Reheat in the oven for best texture.

Can I air-fry it?
You can, but you’ll need to cook in batches. Oven roasting is easier.

What can I serve it with?
It pairs well with grilled chicken, fish, rice pilaf or warm pita.

Nutrition

(Per Serving, Approx.)

Calories: ~350
Protein: 8g
Carbs: 47g
Fat: 15g
Fiber: 7g
Sugar: 18g
Sodium: Will vary depending on feta and salt levels.

Conclusion

This dish brings together everything people love about Mediterranean cooking: color, balance, freshness and warmth. The roasted vegetables give you satisfying depth, the walnuts add crunch and the feta brings gentle creaminess. The pomegranate-honey glaze lifts the entire plate with a bright, glossy finish. It’s simple to prepare, flexible enough to adapt and impressive on the table whether you’re cooking for yourself or feeding guests. Enjoy it as a complete meal or let it anchor a bigger spread.