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When a reader calls a recipe “unbelievably delicious,” you know it’s a keeper! This roasted eggplant with feta and mint sauce is rich, caramelized, and bursting with herby goodness. Best part? It’s fancy enough for a dinner party but easy enough for a lazy weeknight—just 15 minutes of hands-on prep!
save this recipe!One Bite and You’ll Be Hooked
Eggplant tends to be a love-it-or-hate-it kind of veggie (or one that folks just haven’t given a fair chance). And if you’re in the “hate it” camp, I get it—you’ve probably had bland, mushy eggplant that left a lot to be desired.
But here’s the thing: roasted eggplant is a game changer. It crisps up on the outside, turns buttery-soft on the inside, and develops a deep, caramelized flavor that’s downright addictive.
This baked eggplant recipe works as both a light vegetarian main or a hearty side dish. It’s fresh yet comforting, fancy yet effortless, and, honestly, the kind of dish that converts even the biggest eggplant skeptics. Let’s roast!
Reader rating
“Sooooo delicious, everyone agreed. Fabulous indeed. Fast and ever so satisfying.” —Annette
You don’t need much
This roasted eggplant recipe keeps things simple yet flavor-packed with just a handful of fresh ingredients. Jump down to the recipe card for exact measurements—this is just an overview!
- Eggplant: Obviously, we need some eggplant for this recipe. Just a fun FYI, eggplant is also known as aubergine. So, if you want to feel a little extra, you can say you’re serving roasted aubergine.
- Olive Oil: We’ll use this to roast the eggplant and make the mint sauce. I recommend extra-virgin olive oil here (you know, to keep it fancy).
- Feta: Eggplant and feta are a match made in Mediterranean heaven. The salt perfectly brings out the caramelized flavor of roasted eggplant!
- Lemon Juice: A splash of acidity brightens the whole dish and enhances the mint and garlic. Fresh-squeezed is best—bottled lemon juice won’t give you the same vibrant taste.
- Mint: I’m not sure what it is about mint, lemon, and feta, but it is like the holy grail of Mediterranean flavors. If fresh mint is hard to find, you can swap it for fresh basil.
- Garlic: Adding garlic has the effect of what I like to call anchoring a dish. The familiar flavor hits home, making this dish feel cozy and comforting.
It’s easy to make
Roasting eggplant is way easier than you might think. Follow our foolproof steps, and you’ll never look at eggplant the same way again (jump to the recipe card for the full printable instructions!).
Step 1: Prep The Eggplant
Preheat the oven to 400°F (204°C). Cut the eggplant in half lengthwise and score each half to make a cross-hatch pattern. (Find out how to score an eggplant here!)
Step 2: Bake The Eggplant
Brush the eggplant halves with a little oil, then place them (cut side down) on a parchment-lined pan and bake for 20 minutes. Carefully flip the pieces to be cut side up, then return them to the oven and cook for 10 more minutes.
Step 3: Make The Sauce
Meanwhile, combine the remaining olive oil, lemon juice, mint, garlic, salt, and pepper to form the sauce.
Step 4: Serve The Eggplant
When the roasted eggplant halves are done, transfer them to a serving plate. Top with mint sauce and crumbled feta cheese, and enjoy!
Flavor Variations
Parmesan: One of my favorites is baked eggplant with grated parmesan, parsley, and garlic (no mint for this one!).
Goat Cheese: Another good variation is to use goat cheese and cranberry sauce for a Thanksgiving-inspired take on roasted eggplant.
Grilled: You can also grill the eggplant, which is perfect for summer!
Vegan: Make it vegan by using a vegan tofu feta!
More Eggcellent Recipes
Roasted Eggplant with Feta & Mint Sauce
Ingredients
Eggplant
- 1 eggplant
- 1 Tbsp olive oil, 15 mL
- ¼ cup feta cheese, 30 g
Mint Sauce
- 2 Tbsp olive oil, 30 mL
- 1 tsp lemon juice, 5 mL
- 2 Tbsp finally chopped fresh mint
- 1 clove garlic, minced
- Pinch each of salt and pepper
Instructions
- Cut: Preheat oven to 400°F (204°C). Cut the eggplant in half, lengthwise. Score the eggplant, cutting slits into just the flesh (not the skin), making about 5 cuts diagonally across the eggplant. Make another set of diagonal cuts to create a cross-hatch pattern. Brush with 1 Tbsp olive oil.
- Bake: Place the scored eggplant cut side down on a parchment-lined baking sheet and bake for 20 minutes. Carefully flip the eggplants to be cut side up, then return to the oven and cook for 10 more minutes.
- Sauce: Meanwhile, combine all Sauce ingredients.
- Serve: When eggplant has finished cooking, transfer to a serving plate. Top with mint sauce and crumbled feta cheese.
Notes
Nutrition
Nutrition information calculated by Sarah Bond, degreed nutritionist.
did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!
I have never had eggplant whole like this – it was unbelievably tender and delicious! I put mine under the broiler for a couple minutes and then dusted them with Harissa powder – that went well with the mint and feta.
I’m so happy to hear it, Jess! Sounds delish with that harissa! 😀
I thought this was a delicious and easy way to cook eggplant! My hubby and kids didn’t love it, but I’ll be making this again for sure! I paired it with the Mediterranean Roasted Vegetables.
Sooooo delicious, everyone agreed.
Fabulous indeed. Fast and ever so satisfying. Accompanied by a Moroccan lentil salad with roasted carrots, raisins and cinnamon. A few roasted cherry tomatoes on the side and a big pot of Moroccan mint tea.
Thank you so much!
So happy to hear it, Annette! Enjoy!
Very good!