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!
Looking at eggplant (aubergines) is seems like a boring, somewhat tasteless vegetable. However, that gives it one particular advantage, it can be dressed up in many different ways. Todays recipe calls for all the Greek -style (or Mediterranean as you wish) cuisine lovers. It combines the gorgeously caramelized garlic eggplant wedges with spiced tomato sauce and olives. For those who like Feta cheese, there are simple feta crumbs on top to elevate the taste further. Yum! If you are into eggplant meals, definitely try my stuffed eggplant with pasta recipe.
ROASTED EGGPLANT WEDGES – Ingredients
- 4-5 eggplants, medium
- 5-7 tbsp olive oil
- 2 tbsp paprika
- 1 tbsp cumin powder
- 3 cloves of garlic, minced
- salt and black pepper to taste
- 400 g crushed tomatoes, from can or freshly chopped
- 200 g green olives
- 4 tbsp dill, chopped
- 50 g 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:
- Prepare eggplant wedges and coat with olive oil marinate. Bake until tender.
- Then cover with tomato sauce, olives and dill and bake for additional 5-10 minutes.
- Serve with sprinkled Feta cheese, optional.
How to cook roasted eggplant wedges – VIDEO
MORE EUROPEAN RECIPES:
- Chicken Meatball Soup with Kale and Rice Noodles (Instant pot friendly)
- Egg Noodles (Spätzle) with cheesy shiitake mushrooms and broccoli sauce
- Cellentani pasta with ground turkey and tomato sauce
- Mini Apple Strudel (Apfelstrudel)
- Beef Liver Steak Recipe (for Iron Deficiency)
Oven roasted Eggplant wedges with tomato sauce and olives
Ingredients
- 4-5 eggplants, medium
- 5-7 tbsp olive oil
- 2 tbsp paprika
- 1 tbsp cumin powder
- 3 cloves of garlic, minced
- salt and black pepper to taste
- 400 g crushed tomatoes, from can or freshly chopped
- 200 g green olives
- 4 tbsp dill, chopped
- 50 g Feta cheese, crumbled, optional
Instructions
- Cut top and bottom of eggplant. Then, cut 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. 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).
- Next, remove from oven and cover wedges with crushed tomatoes, olives and dill. (you might want to mix them previously in a bowl, although it's not mandatory). Bake for another 5-10 minutes (with fan).
- Serve warm with some crumbled Feta cheese on top.
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