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The Perfect Combination: Eggplant and Tomato
Eggplant and tomato—a match made in culinary heaven. This dish is the epitome of Mediterranean cooking: silky eggplant simmered with tomatoes, warm spices, and finished with creamy, salty feta. It’s simple, satisfying, and proof that a few quality ingredients can create magic on your plate.
The Mediterranean diet has stood the test of time for a reason. It’s rich in vegetables, healthy fats, and balanced flavours, making it one of the best ways to eat for both pleasure and health. This dish fits right into that philosophy. Whether you’re a lifelong eggplant lover or just discovering its potential, this recipe will transform the way you think about this humble vegetable.
How to Choose the Best Eggplant
Not all eggplants are created equal. Here’s what to look for when you’re shopping:
- Smooth, shiny skin – Dull, wrinkled, or bruised skin means the eggplant is past its prime.
- Firm to the touch – Press gently; a ripe eggplant should have a little give but bounce back. If it feels mushy, it’s overripe.
- Smaller is better – Large eggplants tend to be more bitter. Opt for medium-sized ones for the best flavour and texture.
- Check the stem – A fresh eggplant will have a green, perky stem. If it’s dry and brown, it’s been sitting around too long.
How to Prepare Eggplant for Cooking
Eggplant is a sponge—it soaks up flavours beautifully but can also hold onto bitterness if not prepared properly. Here’s how to get the best texture and taste:
- Trim and partially peel – Leave some of the skin on for texture and a pop of colour, but peeling some of it helps prevent toughness.
- Salt and drain – Slice the eggplant into thick rounds or strips and sprinkle generously with kosher salt. Let it sit for about 30 minutes to draw out excess moisture and bitterness. Rinse and pat dry before cooking.
- Cook it right – Eggplant loves oil, but it doesn’t have to be greasy. Cooking it in a heavy pot helps it develop a deep, caramelized flavour without soaking up too much oil.
Different Ways to Cook Eggplant
Eggplant is incredibly versatile and can be prepared in various ways depending on the dish:
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- Roasting – Sliced or halved eggplant drizzled with olive oil and roasted at 400°F (200°C) develops a deep, caramelized flavour.
- Grilling – Brush with oil and grill over medium-high heat for a smoky taste and beautiful charred marks.
- Sautéing – Quick and easy, sautéing in olive oil brings out a soft texture and rich flavor.
- Frying – Traditional in many Mediterranean recipes, frying creates crispy, golden-brown edges.
- Stewing – Like in this recipe, stewing allows eggplant to absorb flavours and become tender and silky.
- Pickling – A unique way to enjoy eggplant, especially in Middle Eastern and Asian cuisines.
Experimenting with different methods will help you appreciate eggplant’s versatility and adaptability in a range of cuisines.
A Versatile Vegetarian Dish
Looking for a hearty, flavourful vegetarian dish that can stand alone as a satisfying meal or complement a full dinner spread? This Mediterranean Eggplant and Tomato with Feta ticks all the boxes. It’s packed with tender eggplant, rich tomatoes, and warm spices, then topped with creamy feta for the perfect balance. Serve it with crusty bread, grains, or as a side to grilled meats—it’s a guaranteed crowd-pleaser, whether you’re cooking for yourself, your family, or a potluck gathering.
Ingredients
Mediterranean Eggplant and Tomato with Feta Recipe
Ingredients:
- 1 large eggplant
- 4–5 tablespoons sunflower or olive oil, or as needed
- 1/2 tsp turmeric
- 1/2 tsp ground cumin
- 1/4 tsp hot smoked paprika
- 1 clove garlic, thinly sliced
- 2 cups water, divided
- 1 cup good quality canned tomatoes
- Kosher salt, to taste
- Freshly chopped greens such as parsley, watercress, or arugula, for garnish
- 100g feta cheese, for garnish
Instructions
- Prepare the Eggplant: Trim and partially peel the eggplant. Slice into thick rounds, then cut into finger-sized spears. Place in a bowl, sprinkle generously with kosher salt, and let sit for about 30 minutes. Rinse and pat dry.
- Sauté the Spices: Heat a wide, heavy pot over medium heat. Add the oil and spices, stirring quickly to release their aromas.
- Cook the Eggplant: Add the eggplant to the pot, stirring to coat in the oil and spices. Season with a pinch of salt.
- Build the Stew: Pour in 1 cup of water and the canned tomatoes. Bring to a full boil, then add the remaining cup of water. Maintain a steady boil over medium to medium-high heat for about 10 minutes, until the sauce reduces slightly.
- Simmer to Perfection: Cover the pot and reduce the heat to low. Let the stew simmer for another 15 minutes, allowing the flavors to meld and the eggplant to become beautifully tender.
- Serve and Enjoy: Serve hot or at room temperature, topped with crumbled feta and fresh greens or chopped herbs.
Notes
Substitutions
- Oil: Use avocado oil instead of olive oil for a neutral flavor.
- Spices: Swap out turmeric for ground coriander, or add a pinch of cinnamon for depth.
- Tomatoes: Fresh diced tomatoes work well in place of canned.
- Feta: Goat cheese or ricotta salata can replace feta for a different twist.
What to Know/Avoid in This Recipe
- Don’t skip salting the eggplant – It removes bitterness and improves texture.
- Use a heavy-bottomed pot – This prevents sticking and helps the flavors develop.
- Don’t rush the simmering process – The longer it cooks, the more the flavors meld.
Storage Recommendations
- Store leftovers in an airtight container in the fridge for up to 4 days.
- To reheat, warm gently in a pan over low heat, adding a splash of water if needed.
- This dish freezes well for up to 3 months—just thaw and reheat before serving.
FAQ
Can I make this vegan?
Absolutely! Just skip the feta or replace it with a dairy-free alternative like crumbled almond feta.
Is this recipe spicy?
Not really. The smoked paprika adds depth, but if you like heat, add a pinch of chili flakes.
What else can I serve this with?
It’s fantastic over quinoa, rice, or even as a topping for grilled sourdough.
