Mediterranean Summer Eggplant Platter
40Min
4Servings
245Cal
MediumLevel
VegetarianGluten freeKid friendly
Ingredients
Main Ingredients
eggplant (sliced)
2 piece
garlic (minced)
2 clove
cherry tomatoes (whole)
250 g
feta cheese (crumbled)
100 g
sesame seeds (raw)
15 g
olive oil
45 ml
balsamic glaze
30 ml
salt
5 g
black pepper
2 g
parsley (chopped)
15 g
Instructions
1
Prepare and roast the eggplant
Slice the eggplants, season with olive oil, salt, and pepper, then roast until golden and tender.
20 min200°Ctimer 20 min
Slice eggplant into 1 cm thick rounds for even cooking.
2
Roast the cherry tomatoes
Toss the tomatoes with garlic, olive oil, salt, and sesame seeds. Roast until softened and juicy.
15 min200°Ctimer 15 min
Tomatoes are ready when they start to burst and release juices.
3
Assemble and serve the platter
Arrange roasted eggplant on a platter, top with tomatoes, crumbled feta, and fresh parsley. Finish with balsamic glaze.
5 min
Original recipe
Storage
Fridge: 2 days
Reheat: Oven 180°C 8 minutes or skillet on medium heat
Best enjoyed fresh. Leftovers can be stored in an airtight container.
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