Greek Charred Eggplant with Tomato and Feta

Name: Greek Charred Eggplant with Tomato and Feta
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4
Cuisine: Greek
Ingredients: 4 small to medium eggplants, about 3/4 pound each; 2 cups ripe tomatoes, finely diced; 1/2 cup onion, finely diced; 1/2 cup kalamata olives, pitted and sliced; 3 garlic cloves, minced; 1/4 cup extra virgin olive oil, plus extra for drizzling; 1 teaspoon sweet paprika; 1 teaspoon ground cumin; 1/4 cup fresh parsley, chopped; 1/2 teaspoon black pepper; 1/2 teaspoon salt; 1/4 teaspoon chili flakes; 1 1/2 cups feta cheese, crumbled; 1/2 cup kefalotyri or parmesan cheese, grated; Fresh lemon wedges, for serving

Smoky, blistered eggplants filled with a zesty mixture of tomatoes, salty feta, and fresh herbs.

By Daily Recipes Book· 🌍 Greek· August 17, 2026

Greek Charred Eggplant with Tomato and Feta

dailyrecipesbook.com

Prep

20 minutes

Cook

35 minutes

Total

55 minutes

Serves

This family recipe brings the vibrant flavors of Northern Greece to your backyard grill. It features tender eggplant charred over open flames until soft and smoky, then stuffed with a fresh blend of tomatoes, olives, garlic, and plenty of cheese.

People love this dish because it is impressive enough for a dinner party but easy to prepare. My best tip is to use small to medium eggplants, as they are much silkier and have fewer seeds than the larger ones.

Ingredients

4 small to medium eggplants, about 3/4 pound each
2 cups ripe tomatoes, finely diced
1/2 cup onion, finely diced
1/2 cup kalamata olives, pitted and sliced
3 garlic cloves, minced
1/4 cup extra virgin olive oil, plus extra for drizzling
1 teaspoon sweet paprika
1 teaspoon ground cumin
1/4 cup fresh parsley, chopped
1/2 teaspoon black pepper
1/2 teaspoon salt
1/4 teaspoon chili flakes
1 1/2 cups feta cheese, crumbled
1/2 cup kefalotyri or parmesan cheese, grated
Fresh lemon wedges, for serving

Instructions

1
Preheat your grill to high, around 550 degrees Fahrenheit, with the lid closed.
2
Place the whole eggplants directly over the flames. Grill for 15 to 25 minutes, turning occasionally with tongs, until the skins are blackened and the flesh feels completely soft.
3
While the eggplants char, combine the tomatoes, onion, olives, garlic, olive oil, paprika, cumin, parsley, black pepper, salt, and chili flakes in a bowl. Stir gently and set aside.
4
Remove the eggplants from the grill and let them rest on a tray for 3 minutes. Carefully peel off the charred skin, keeping the stems attached. Place the peeled eggplants in a colander for a moment to drain excess liquid.
5
Place each eggplant on a piece of aluminum foil. Gently split the flesh open lengthwise to create a pocket and spoon the tomato filling inside.
6
Top each eggplant with the crumbled feta and grated parmesan. Drizzle with a little extra olive oil and seal the foil into a loose parcel.
7
Return the parcels to the grill, reduce heat to medium, and cook for another 10 to 15 minutes until the cheese is melted and the flavors are well combined.
8
Serve hot with a squeeze of fresh lemon juice and crusty bread.

💡 Tips

These are best served immediately while warm. You can store leftovers in an airtight container in the fridge for up to two days, but be sure to reheat them gently in the oven to keep the texture nice.

#vegetarian #healthy #dinner #grilling #greek

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