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–+ servings
Roasted eggplants on a white plate with mint, feta, and lemon.
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4.80 from 5 ratings

Roasted Eggplant with Feta & Mint Sauce

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!
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Appetizers, Main Dishes, Side Dishes
Cuisine: Greek, Mediterranean
Diet: Halal, Low Calorie, Low Fat, Low Salt, Vegetarian
Keyword: eggplant with mint, roasted eggplant
Diet: Gluten-Free, Low Carb, Vegetarian
Occasion: Christmas, Thanksgiving
Time: 45 minutes or less
Servings: 2 servings
Author: Sarah Bond

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.
    A halved roasted eggplant with its flesh scored in a crisscross pattern, placed on a light textured surface.
  • 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.
    Two halves of roasted eggplant with beautifully scored flesh rest on a parchment-lined baking sheet, ready to enjoy.
  • 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.
    Two roasted eggplant halves topped with crumbled cheese and green herb sauce, served on a white plate with lemon halves and mint leaves—a perfect way to enjoy roasted eggplant with bright, fresh flavors.

Video

Notes

Storage: If you have leftover eggplant, you can store it in a sealed container in the fridge for up to 3 days. If you can, I recommend storing the feta and mint sauce separately, but it’s not totally necessary. When ready to reheat, simply reheat in the oven (it will help retain the crispy texture better) or microwave until heated through.

Nutrition

Serving: 1serving | Calories: 292kcal | Carbohydrates: 15.3g | Protein: 5.2g | Fat: 25.5g | Saturated Fat: 5.8g | Cholesterol: 17mg | Sodium: 294mg | Potassium: 571mg | Fiber: 8.5g | Sugar: 7.7g | Vitamin A: 500IU | Vitamin C: 9.9mg | Calcium: 100mg | Iron: 1.4mg
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