Do Share Recipe

But after roasting the eggplant to a golden perfection and pairing it with fresh tomatoes, creamy feta, and a drizzle of honey, I knew I had a winner. This dish feels elegant yet is so easy to make.

Every bite is a mix of smoky, tangy, and sweet that just melts in your mouth. For a heartier variation, you can also enjoy similar flavors in a chicken soup recipes style. I couldn’t wait to share it with friends at a casual get-together, and it disappeared in minutes!

Ingredients

Here’s everything you’ll need for this flavorful tapas platter. I’ve included tips to get the best results.

1 large eggplant, sliced into ½-inch rounds – choose firm, glossy eggplants for the best texture; avoid overly soft or wrinkled ones.
2 tbsp olive oil – extra virgin works best for flavor and roasting.
Salt & black pepper, to taste – season generously to enhance the eggplant’s natural sweetness.
½ cup crumbled feta cheese – I recommend grating fresh feta instead of using pre-packaged for a creamier texture.
1 tbsp honey or balsamic glaze – honey adds a gentle sweetness, while balsamic glaze gives a tangy finish.
¼ cup cherry tomatoes, halved – fresh, ripe cherry tomatoes add juicy bursts of flavor.
1 tbsp fresh parsley or basil, chopped – herbs brighten the dish and add a fresh aroma.
Optional: toasted bread or pita for serving – perfect for making each bite a mini open-faced sandwich.

Note: This recipe serves 2–4 people, depending on portion size.

Variations

This recipe is flexible, and you can easily adapt it to suit dietary needs or flavor preferences:

Dairy-free: Swap feta for a plant-based cheese or sprinkle with toasted nuts for a creamy crunch.
Sugar-free: Skip honey and opt for a balsamic glaze or a squeeze of lemon for sweetness.
Flavor boost: Add a pinch of smoked paprika or chili flakes to the eggplant before roasting for an extra kick.
Vegan: Combine roasted eggplant with marinated tofu cubes instead of feta for a plant-powered version.

Cooking Time

I’ve broken down the timing so you can plan your cooking efficiently:

Prep Time: 10 minutes – slicing, seasoning, and prepping the ingredients.
Cooking Time: 20–25 minutes – roasting until the eggplant is tender and golden.
Total Time: 30–35 minutes – perfect for a quick yet impressive appetizer.

Equipment You Need

Here’s what I use when making this recipe:

Baking sheet – for roasting the eggplant evenly.
Parchment paper – prevents sticking and makes cleanup easy.
Pastry brush – to coat the eggplant slices evenly with olive oil.
Sharp knife – essential for slicing eggplant and cherry tomatoes cleanly.
Serving tray or platter – for assembling the tapas beautifully.

How to Make Roasted Eggplant & Feta Tapas Platter

Preheat the Oven

I always start by preheating the oven to 425°F (220°C). This ensures the eggplant roasts evenly and gets that perfect golden color. Lining the baking sheet with parchment paper makes cleanup a breeze.

Roast the Eggplant

I brush both sides of the eggplant slices with olive oil and season them generously with salt and black pepper. Roast for 20–25 minutes, flipping halfway through, until the slices are tender, slightly caramelized, and perfectly golden.

Assemble the Platter

Once roasted, I arrange the eggplant slices neatly on a serving tray. Then I crumble feta over each slice and scatter halved cherry tomatoes on top for pops of color and flavor.

Add Finishing Touches

A light drizzle of honey or balsamic glaze brings the whole dish together with a touch of sweetness. I finish with freshly chopped parsley or basil to add freshness and an inviting aroma.

Serve

This tapas platter is delicious warm or at room temperature. I like to serve it with toasted bread or pita, making it perfect for casual snacking or as part of a Mediterranean-style spread.

Additional Tips for Making This Recipe Better

From my experience, a few small tweaks really elevate this dish:

I make sure the eggplant slices are uniform in thickness so they roast evenly.
Brushing both sides with oil rather than drizzling keeps them from becoming soggy.
I let the eggplant cool slightly before adding feta to prevent the cheese from melting too much.
Fresh herbs make a huge difference, so I never use dried parsley or basil here.
If I have extra time, I sprinkle a few toasted pine nuts for added crunch.

How to Serve Roasted Eggplant & Feta Tapas Platter

Presentation matters, even for simple tapas. I like to:

Arrange slices in a circular pattern for visual appeal.
Drizzle honey or balsamic glaze just before serving for a glossy finish.
Garnish with whole basil leaves or microgreens to make the colors pop.
Serve alongside warm pita wedges or crostini to encourage guests to make small bites.

Nutritional Information

Here’s a quick snapshot of what you get in each serving:

Calories: Approximately 150–180 per portion
Protein: 5–6g from feta and vegetables
Carbohydrates: 12–15g, mainly from eggplant and tomatoes
Fat: 10–12g, healthy fats from olive oil and feta

This makes the platter not just tasty but also a light, wholesome appetizer.

Make Ahead and Storage

Storing: You can refrigerate leftover roasted eggplant in an airtight container for up to 3 days. Keep feta and toppings separate to maintain texture.

Freezing: Roasted eggplant can be frozen, but I recommend freezing without the cheese. Thaw in the fridge and reheat before assembling with feta and tomatoes.

Reheating: Warm in the oven at 350°F (175°C) for 5–10 minutes or microwave for 1–2 minutes. Add fresh toppings after reheating for best results.

Why You’ll Love This Recipe

This tapas platter is a game-changer for anyone looking for simple, flavorful dishes. Here’s why:

It’s quick and easy – From prep to plating, it’s ready in under 35 minutes.
Versatile – Works as an appetizer, snack, or even a light lunch.
Dietary-friendly – Vegetarian, with easy options for vegan or dairy-free versions.
Flavorful – Sweet, tangy, and savory notes come together in every bite.
Crowd-pleaser – It looks fancy, but everyone can enjoy it without fuss.

This Roasted Eggplant & Feta Tapas Platter is one of my go-to recipes when I want something impressive yet simple. The combination of roasted eggplant, creamy feta, juicy tomatoes, and a drizzle of sweetness always wins over friends and family. It’s easy, flavorful, and perfect for any occasion

Ben Carraoli