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Blistered Eggplant With Tomatoes, Olives, and Feta


Recipe source: Martha Stewart | September 2014

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Rate this recipe 4.8/5 (4 Votes)


  • 1 large eggplant (about 1 3/4 lbs.), cut into 1/4-inch thick rounds
  • 1/4 cup extra-virgin olive oil, plus more for drizzling
  • 1 3/4 lbs. mixed tomatoes, small ones halved or quartered, large ones cut into 1/4-inch-thick rounds
  • 6 oz. feta, crummbled
  • 1/3 cup mixed olives
  • 1/2 cup lightly packed fresh flat-leaf parsley leaves
  • Bread, such as a baguette, for serving


Servings 4
Adapted from


Step 1

1. Preheat broiler with rack 6 inches from heat source. Place eggplant rounds on a wire rack set on a rimmed baking sheet. Broil until eggplant is blistered and deep brown on one side, 10 to 12 minutes. Flip and broil until blistered on other side, 10 to 12 minutes. Immediately transfer to a large bowl, toss with oil, and cover with a plate. Let stand until softened, 10 minutes.

2. Arrange eggplant and tomatoes on a platter, seasoning each layer with salt and pepper and drizzling with oil before adding next. Top with feta, olives, and parsley, and serve with bread.


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