Mediterranean Roasted Eggplant with Whipped Feta & Pistachios
This dish is a classic Mediterranean mezze-style plate. Silky roasted eggplant is topped with creamy whipped feta, crunchy pistachios, and finished with lemon, olive oil, and fresh herbs. It’s perfect as a light dinner, side dish, or appetizer and pairs beautifully with flatbread.
🕒 Time
Prep: 10 minutes
Roast: 30 minutes
Total: 40 minutes
🥗 Ingredients
Roasted Eggplant
2 medium eggplants, sliced lengthwise
3 tbsp extra virgin olive oil
Salt & black pepper
Whipped Feta
100 g feta cheese
3 tbsp Greek yogurt
1 tbsp olive oil
Juice of ½ lemon
Toppings
2 tbsp pistachios, roughly chopped
1 tbsp pomegranate seeds (optional but very Mediterranean)
Fresh parsley or mint, chopped
Drizzle of olive oil
Optional: honey drizzle for sweet-salty contrast
👩🍳 Instructions
1. Roast Eggplant
Preheat oven to 200°C (400°F)
Brush eggplant slices with olive oil, season with salt & pepper
Roast 25–30 minutes, flipping once, until golden and soft
2. Prepare Whipped Feta
Blend feta, Greek yogurt, olive oil, and lemon juice until smooth and creamy
3. Assemble
Spread whipped feta on a serving plate
Arrange warm roasted eggplant on top
Sprinkle pistachios and pomegranate seeds
Finish with herbs and olive oil drizzle
💡 Tips
Roast eggplant until deeply caramelized for best flavor
Add za’atar or sumac for extra Mediterranean aroma
Serve with warm pita or sourdough
❓ frequently asked questions FAQs
Can I make it vegan?
Yes — use whipped cashew cream instead of feta.
Is it weight-loss friendly?
Yes — eggplant is low-calorie and filling; olive oil used moderately.
Can I serve it cold?
Yes — it’s delicious at room temperature too.
🧮 Nutritional Information
Calories: 310 kcal
Protein: 9 g
Carbs: 18 g
Fat: 22 g
Fiber: 6 g