Roasted Eggplant Rounds with Feta

These Roasted Eggplant Rounds with Feta are a delicious Mediterranean-inspired dish featuring tender, golden-brown eggplant topped with creamy, tangy feta cheese, garlic, herbs, and a drizzle of olive oil. They make a perfect appetizer, healthy side dish, or light vegetarian meal!
Recipe Details

• Prep Time: 10 minutes
• Cook Time: 25–30 minutes
• Total Time: 35–40 minutes
• Servings: 4
• Course: Appetizer / Side Dish
• Cuisine: Mediterranean
• Cooking Method: Oven-Roasted
  Ingredients
• 2 medium eggplants
• 3 tablespoons extra-virgin olive oil
• ¾ cup crumbled feta cheese
• 3 cloves garlic, minced
• 1 teaspoon dried oregano
• ½ teaspoon paprika
• ½ teaspoon garlic powder
• ½ teaspoon black pepper
• ½ teaspoon salt, or to taste
• 1 tablespoon fresh lemon juice
• 2 tablespoons fresh parsley, chopped
• ½ teaspoon red pepper flakes (optional)
• 1 tablespoon balsamic glaze (optional)
• 1 tablespoon toasted pine nuts or chopped walnuts (optional)
  Instructions
  Step 1: Preheat the Oven
  Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease it with olive oil.
  Step 2: Prepare the Eggplant
  Wash and dry the eggplants. Cut them into rounds approximately ½ inch thick. Arrange the rounds in a single layer on the baking sheet.
  If desired, sprinkle lightly with salt and let them sit for 10–15 minutes to draw out excess moisture. Pat dry with paper towels before seasoning.
  Step 3: Season the Eggplant
  In a small bowl, mix the olive oil, minced garlic, oregano, paprika, garlic powder, black pepper, and salt. Brush both sides of each eggplant round with the mixture.
  Step 4: Roast Until Tender
  Roast for 15 minutes. Flip the eggplant rounds carefully and roast for another 8–10 minutes, until tender and golden around the edges.
  Step 5: Add the Feta Cheese
  Remove the baking sheet from the oven. Sprinkle the crumbled feta evenly over the eggplant rounds.
  Return the tray to the oven for another 3–5 minutes, just until the feta is warm and slightly softened.
  Step 6: Add Fresh Flavors
  Remove from the oven and drizzle with fresh lemon juice. Sprinkle with chopped parsley and red pepper flakes if desired.
  Step 7: Garnish and Serve
  For extra flavor, finish with a light drizzle of balsamic glaze. Add toasted pine nuts or chopped walnuts if desired, then serve warm.
  Tips for the Best Roasted Eggplant Rounds
• Choose firm eggplants: Look for smooth, shiny skin without soft spots.
• Cut evenly: Uniform rounds roast more consistently.
• Avoid excess oil: Eggplant absorbs oil quickly, so brush it on evenly.
• Don’t overcrowd the tray: Leave space between rounds for better browning.
• Add feta near the end: This helps prevent the cheese from drying out.
• Customize the flavor: Add cherry tomatoes, fresh basil, or a little lemon zest for extra Mediterranean flavor.
  Nutrition Information
  Estimated per serving, based on 4 servings and excluding optional nuts and balsamic glaze.
• Calories: 220
• Protein: 7 g
• Total Carbohydrates: 13 g
• Dietary Fiber: 6 g
• Net Carbs: 7 g
• Total Fat: 17 g
• Saturated Fat: 6 g
• Sugar: 7 g
• Sodium: 450 mg
  Nutrition values are estimates and vary depending on the size of the eggplants, type of feta, and amount of olive oil used.
  Dietary Information
• Vegetarian: Yes
• Gluten-Free: Yes, when all ingredients are gluten-free
• Low-Carb: Relatively low in carbohydrates
• Keto-Friendly: May fit some keto meal plans depending on portion size and individual carb limits
• Nut-Free: Yes, if the optional pine nuts and walnuts are omitted and ingredients are free from nut cross-contact
• Contains Dairy: Yes, because of the feta cheese
• Vegan: No, unless you use plant-based feta
  Recipe Q&A
  Q1: Do I need to peel the eggplant?
  No. The skin helps the rounds hold their shape and adds texture. You can peel it if you prefer a softer texture.
  Q2: Why is my roasted eggplant soggy?
  Eggplant may become soggy if the slices are too thin, the tray is overcrowded, or too much oil is used. Cut rounds about ½ inch thick and roast them in a single layer.
  Q3: Can I make this recipe ahead of time?
  Yes. Roast the eggplant rounds ahead of time and refrigerate them. Add the feta and reheat shortly before serving for the best texture.
  Q4: How should I store leftovers?
  Store leftovers in an airtight container in the refrigerator for up to 3 days.
  Q5: Can I use another cheese instead of feta?
  Yes. Goat cheese, ricotta salata, or crumbled queso fresco can work, although the flavor will be different.
  Q6: Can I make these in an air fryer?
  Yes. Air-fry the seasoned eggplant rounds at 400°F (200°C) for approximately 10–15 minutes, flipping halfway through. Add feta during the final 2–3 minutes and check for tenderness.
  Q7: What can I serve with roasted eggplant and feta?
  Serve with grilled chicken, baked salmon, pita bread, hummus, couscous, or a fresh Mediterranean salad.
  Q8: Are roasted eggplant rounds healthy?
  Eggplant provides fiber, while olive oil contributes unsaturated fats and feta adds protein and calcium. Overall nutrition depends on portion size and the amount of oil and cheese used.
  Q9: Can I make this recipe dairy-free?
  Yes. Replace feta with a dairy-free feta alternative and check its ingredient label.
  Q10: Are pine nuts and walnuts necessary?
  No. Both are optional garnishes. Leave them out for a nut-free version or use fresh basil and extra parsley instead.
  Q11: Can I use fresh herbs instead of dried oregano?
  Yes. Fresh oregano or thyme works well. Add delicate herbs toward the end of cooking to preserve their flavor.
  Q12: How can I make the eggplant extra flavorful?
  Add lemon zest, smoked paprika, fresh basil, or a small drizzle of balsamic glaze just before serving.
  Serving Suggestion
  Serve these warm, cheesy eggplant rounds on a platter with fresh parsley, lemon wedges, and a drizzle of extra-virgin olive oil. They are perfect for Mediterranean dinners, family gatherings, or an easy vegetarian appetizer.