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!

Gallery

Recipe Summary

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

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.

    Advertisement
  • 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 34% DV; carbohydrates 46.7g 15% DV; fat 36.8g 57% DV; cholesterol 132mg 44% DV; sodium 714.6mg 29% DV. Full Nutrition
Advertisement

Reviews (3)

Read More Reviews

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
6 Ratings
  • 5 star values: 5
  • 4 star values: 1
  • 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
06/05/2018
delicious!!! Read More
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
Advertisement
Advertisement