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Oven roasted eggplants with onions and feta

Preparation time: 15΄

Cooking time: 35΄-40΄

For 2 persons

3 eggplants
6 tbsps. of olive oil
2 onions
2 cloves of garlic
1 tbsp. Tomato Paste KYKNOS
1 tbsp. brown sugar
400g Chopped Tomatoes KYKNOS
100g vegetable stock
200g feta cheese (coarsely grated)
3 tbsps. parsley (finely chopped)
Salt, Freshly ground pepper


On a cutting board, cut with a sharp knife the eggplants into cubes, the onions into 4 pieces and then into slices and mince the garlic.

Place a non-stick pan on a high heat to heat well and add half the olive oil. Sauté the eggplant cubes for 3-4 minutes until they get a nice color, sprinkling with salt and freshly ground pepper.

Place the eggplant cubes in a large bowl and put the pan back on high heat with the remaining olive oil. Sauté the onion and garlic for 2-3 minutes, until wilted but not colored, sprinkling with salt and freshly ground pepper. Add the Tomato Paste KYKNOS, continue sauteing for another 1 minute, mixing well.

Add the Chopped Tomatoes KYKNOS, the brown sugar and the vegetable broth, mix well and as soon as it boils, place the contents of the pan into the bowl with the eggplants, adding half the coarsely chopped feta cheese together with the chopped parsley and mix well and carefully.

Spread the eggplants in an ovenproof dish, add the rest of the coarsely grated feta on top, pour olive oil and bake in a preheated oven at 180°C for 35-40 minutes.

When the eggplants are ready, remove them from the oven, let them cool a little and serve in individual plates with some freshly ground pepper on top.