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:

1. 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.
2. 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.
3. 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:

• 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.