Oven Roasted Eggplant Wedges Recipe with olive- tomato sauce. This is a Mediterranean-style recipe for how to roast eggplant wedges in the oven so it becomes juicy on the inside and perfectly caramelized on the outside. On top, we add spiced tomato sauce with olives. topped with some fresh Feta Cheese – a real Greek delicacy!
At first glance, eggplant (aubergine) may appear unassuming, even somewhat bland. Yet this very quality is its strength, allowing it to be transformed in countless ways. Today’s recipe will delight lovers of Greek – or more broadly, Mediterranean – cuisine.
It pairs beautifully caramelized garlic eggplant wedges with a spiced tomato sauce and briny olives. For those who enjoy feta, a scattering of simple feta crumbs adds an extra layer of flavor.
Pairing: German Mountain lentil and Swiss chard Soup (Berglinsen Suppe)
INGREDIENTS & SUBSTIUTIONS
- Eggplants, medium
- Olive oil – or vegetable oil
- Paprika – sweet, smoked
- Cumin powder
- Garlic, minced
- Salt and black pepper to taste
- Crushed tomatoes, from can or freshly chopped
- Green olives – or kalamata olives
- Dill, chopped – fresh is best
- Feta cheese, crumbled, optional
How does eggplant taste?
Eggplants (or aubergines) have spongy texture (hence they absorb a lot of fat fast when you cook them) and somewhat resembles the taste of summer squash. When cooked, eggplant meat is tender and soft, it will absorb the flavor of any ingredient it comes in contact with. Personally, I prefer the taste of eggplant when it’s roasted, grilled or oven baked. Boiled eggplant just does not sit well with me.
How to cook roasted eggplant wedges step by step?
1ST: Prepare eggplant wedges and coat with olive oil marinate. Bake until tender.
2ND: Then cover with tomato sauce, olives and dill and bake for additional 5-10 minutes. Serve with sprinkled Feta cheese, optional.
Oven roasted Eggplant wedges with tomato sauce and olives
Equipment
- 1 small mixing bowl
- 1 baking tray
- 1 cutting board and knife
Ingredients
- 4-5 eggplants, medium
- 5-7 tbsp. olive oil, extra virgin
- 2 tbsp. paprika
- 1 tbsp. cumin powder
- 3 medium cloves of garlic, minced
- salt and black pepper to taste
Sauce
- 400 g crushed tomatoes, from can or freshly chopped
- 200 g green olives
- 4 tbsp. dill, minced
- 50 g Feta cheese, crumbled optional
Instructions
- Cut top and bottom of eggplant. Then, dice each in wedges and place onto baking dish of choice (best with higher walls).
- Then, in a small mixing bowl add olive oil, paprika, cumin, salt and pepper and minced garlic. Sprinkle with sea salt and pepper. Mix well and coat eggplant wedges with the mixture.
- Place in preheated oven and bake on 180C/360F for about 20 minutes (or until eggplant is cooked – check with fork if its soft).
- In the meantime, combine ingredients for the sauce and give it a good stir.
- Next, remove from oven and cover wedges with sauce on top. Bake for another 5-10 minutes with ventilation on.
- Serve warm with some crumbled Feta cheese on top.
Nutrition
How to cook roasted eggplant wedges – VIDEO
This post may contain affiliate links. Please see full disclosure here.
