Rating: 4.75 stars
8 Ratings
  • 5 star values: 6
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This is one of my favorite eggplant dishes - eggplants, tomatoes, and bell peppers are baked in the oven in a creamy feta sauce. To die for!

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Recipe Summary test

prep:
15 mins
cook:
45 mins
additional:
20 mins
total:
1 hr 20 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Slice eggplants in such a way that the slices are still connected at the bottom. Sprinkle with salt and set aside for 20 minutes. Wash off salt under running cold water and pat dry.

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  • Preheat oven to 400 degrees F (200 degrees C). Grease a baking dish.

  • Mash feta cheese and cream together with a fork. Mix in garlic, parsley, basil, olive oil, salt, and pepper.

  • Place eggplants with the cut-side up into the prepared baking dish. Arrange tomato slices and bell pepper pieces alternately in between the eggplant slices. Pour feta-mixture over eggplants and cover with aluminum foil.

  • Bake in the preheated oven until feta cheese is melted and eggplants are cooked through, about 45 minutes. Sprinkle with more parsley.

Cook's Note:

You can use any color bell pepper. I used yellow because it adds a different color to the dish.

Nutrition Facts

549 calories; protein 17g; carbohydrates 46.7g; fat 36.8g; cholesterol 132mg; sodium 714.6mg. Full Nutrition
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Reviews (6)

Most helpful positive review

Rating: 5 stars
01/19/2020
I really loved this dish thank you! The only thing that wasn't the same for me I had to bake it for 2 hrs before the eggplant was done. Next time I will try thinner slices and sliced all the way I think it might be then better covered with sauce. Thank you for the great recipe! Read More
8 Ratings
  • 5 star values: 6
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
03/20/2019
Very tasty! The sauce is delicious - next time I'd double it (even if you don't use it all this sauce would be great on anything!). As it is it's not saucy enough if you're serving it with something basic like white rice or potatoes. I served this with Israeli couscous salad with a smoked paprika flavour and they really complemented each other. Read More
Rating: 5 stars
08/26/2021
OMGOODNESS!!! It’s rather late like 10:30 p.m. I made it for my husband’s lunch tomorrow….He ate over half of the eggplant with quinoa. It’s so good I had a taste and there’s a party in my mouth!!!! I added green olives finely chopped, fresh oregano, basil, and garlic from my garden. Read More
Rating: 5 stars
06/05/2018
delicious!!! Read More
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Rating: 5 stars
01/18/2020
I really loved this dish thank you! The only thing that wasn't the same for me I had to bake it for 2 hrs before the eggplant was done. Next time I will try thinner slices and sliced all the way I think it might be then better covered with sauce. Thank you for the great recipe! Read More
Rating: 4 stars
04/17/2021
My eggplant turned out great. I made the slices about 1 cm thick and it was nice and soft after 40 minutes. Admittedly, I made changes based on what I had in my kitchen— I put egg white mayonnaise, garlic, and Mexican cheese blend between the eggplant slices. It was lovely with some potatoes. Read More