Food & Drinks,  Plant Powered,  Side Dishes,  The Main Dish

Mediterranean style roasted eggplant


If you’ve been following along on Instagram then you know that I was not a big fan of eggplant up until about a year ago, and I’m almost 40 so that’s a long, long time.

Eggplant and zucchini were two of my least favourite items, only eaten while being a polite guest at someone’s place for dinner.  I found it to be this mushy, tasteless, watery mess.  And sometimes I still do – but I’ve realized it’s all in the way you prepare it and when done well, it’s actually pretty incredible.  The best thing about it is that it sort of acts as a sponge and will soak up all the beautiful flavours you pair it with.

My favourite way of cooking eggplant hands down is roasting it.  And this recipe does not disappoint.  Paired up with tomatoes, feta cheese, toasty little pistachios and fresh parsley – this recipe is bursting with flavour.

Huge bonus – the tomatoes in this week’s YYC Growers Harvest Box are gorgeous and so perfect for this recipe.



  • 1 large eggplant
  • 12 cherry tomatoes, cut in half (or about 1 cup of chopped tomatoes)
  • 1/4 cup pistachios
  • 1/3 cup of crumbled feta
  • 1/4 cup chopped parsley
  • 1/8 tsp. black pepper
  • 1/4 tsp. salt
  • 1/2 tsp. sumac (you can find this at Silk Road Spice Market)
  • 1 tbsp. olive oil to brush eggplant


  • 1/4 cup greek yogurt
  • 2 tbsp. tahini paste
  • 1 tbsp. maple syrup
  • 1 tbsp. fresh lemon juice
  • 1 tsp. lemon zest


  1. Preheat the oven to 350F
  2. Slice the eggplant lengthwise in half and score with a knife diagonally in both directions to create little diamond shapes.
  3. Line a cookie sheet with parchment paper for the eggplant.  Brush the eggplant with olive oil and sprinkle with the salt, pepper and sumac spice.  Bake for 40 minutes.
  4. In the meantime, you can make the sauce.  Put all ingredients (yogurt, tahini, maple syrup, lemon juice and zest) into a container together and whisk until all ingredients are combined; (you can pulse in a magic bullet or something too if you so wish). Set aside.
  5. After 40 min take the eggplant out of the oven and spread out the tomatoes, feta and pistachios over top of the eggplant.  Bake for another 10 minutes. Take out of the oven, sprinkle with parsley and drizzle liberal amount of the sauce over top.
  6. Cut into pieces and serve.  It will serve 2 as a meal or 4 as part of one.














I hope you give this recipe a try – I promise you if you were a hater before like me, you’ll be a lover after.

If you want to keep this dish vegan – get rid of that feta and add tofu if you wish, or a smoke tofu would be nice. And substitute the yogurt for a handful of blended raw cashews and you’re good to go!

Till the next recipe.

Kristen xo

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