Mediterranean Summer Eggplant Platter
Roasted eggplant with cherry tomatoes, feta, and fresh herbs
A vibrant Mediterranean platter featuring perfectly roasted eggplant and cherry tomatoes, finished with creamy feta and tangy balsamic glaze.
Equipment
Ingredients
Main Ingredients
eggplant (sliced)
2 piece
garlic (minced)
2 clove
mixed cherry tomatoes (whole)
300 g
feta cheese (crumbled)
100 g
sesame seeds (toasted)
15 g
olive oil
45 ml
balsamic glaze
30 ml
salt
5 g
black pepper
2 g
parsley (chopped)
15 g
Instructions
Prepare and roast eggplant
Slice the eggplants, season with olive oil, salt, and pepper, then roast until tender and golden.
Prepare and roast tomatoes
Toss the cherry tomatoes with garlic, olive oil, salt, and sesame seeds. Roast until softened and caramelized.
Assemble the platter
Arrange roasted eggplant on a serving platter, top with roasted tomatoes, crumbled feta, and fresh parsley. Finish with balsamic glaze.
Original recipe
Storage
Best served fresh. Leftovers can be stored in the refrigerator and enjoyed cold or at room temperature the next day.
Notes
• Choose firm eggplants with smooth, shiny skin for best results
• Cherry tomatoes can be substituted with regular tomatoes cut into chunks
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