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Gallery Blistered Eggplant with Tomatoes, Olives, and Feta Credit: Bryan Gardner Recipe Summary prep: 20 mins total: 50 mins Servings: 4

Ingredients Ingredient Checklist 1 large eggplant (about 1 3/4 pounds), cut into 1/4-inch-thick rounds 1/4 cup extra-virgin olive oil, plus more for drizzling 1 3/4 pounds mixed tomatoes, small ones halved or quartered, large ones cut into 1/4-inch-thick rounds Coarse salt and freshly ground pepper 6 ounces feta, crumbled 1/2 cup mixed olives 1/2 cup lightly packed fresh flat-leaf parsley leaves Bread, such as a baguette, for serving

Gallery Blistered Eggplant with Tomatoes, Olives, and Feta Credit: Bryan Gardner

Recipe Summary prep: 20 mins total: 50 mins Servings: 4

Blistered Eggplant with Tomatoes, Olives, and Feta      Credit: Bryan Gardner

Blistered Eggplant with Tomatoes, Olives, and Feta

Credit: Bryan Gardner

Blistered Eggplant with Tomatoes, Olives, and Feta

Recipe Summary prep: 20 mins total: 50 mins Servings: 4

Recipe Summary

prep: 20 mins total: 50 mins

Servings: 4

prep: 20 mins

total: 50 mins

prep:

20 mins

total:

50 mins

Servings: 4

4

Ingredients

Ingredients

  • 1 large eggplant (about 1 3/4 pounds), cut into 1/4-inch-thick rounds 1/4 cup extra-virgin olive oil, plus more for drizzling 1 3/4 pounds mixed tomatoes, small ones halved or quartered, large ones cut into 1/4-inch-thick rounds Coarse salt and freshly ground pepper 6 ounces feta, crumbled 1/2 cup mixed olives 1/2 cup lightly packed fresh flat-leaf parsley leaves Bread, such as a baguette, for serving

Directions

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.

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.

Reviews (2)

 Add Rating & Review     50 Ratings   5 star values:        3    4 star values:        5    3 star values:        31    2 star values:        7    1 star values:        4

Reviews (2)

Add Rating & Review     50 Ratings   5 star values:        3    4 star values:        5    3 star values:        31    2 star values:        7    1 star values:        4

Add Rating & Review

50 Ratings 5 star values: 3 4 star values: 5 3 star values: 31 2 star values: 7 1 star values: 4

50 Ratings 5 star values: 3 4 star values: 5 3 star values: 31 2 star values: 7 1 star values: 4

50 Ratings 5 star values: 3 4 star values: 5 3 star values: 31 2 star values: 7 1 star values: 4

  • 5 star values: 3 4 star values: 5 3 star values: 31 2 star values: 7 1 star values: 4

    Martha Stewart Member     Rating: 4.0 stars       02/22/2020   It is a nice combination of flavors. I just might slice the eggplant a little thicker so that I can broil it for 12 minutes without it turning into paper, my eggplant was a little dry after being broiled for 10 minutes on each side. Still deciding weather I like the skin left on the eggplant.  

Martha Stewart Member     Rating: Unrated       08/26/2017   I am very thankful for all the list of recipes you shared and sent to me, the mere fact that these recipes are beneficial to my cookery class... i learned a lot on you.thank you so much and God bless...  

Martha Stewart Member     Rating: 3 stars       08/17/2014   It is an easy recipe to make. But make sure the eggplant slices are at least 1/4inch thick. I found there wasn't enough to actually layer, maybe my platter was too large. I used jarred olives, thinking the deli ones would give this dish too much oil. The end result was tasty and filling, however VERY salty. I didn't add salt to each layer, as I didn't have layers. So the salt I added was minimal. The feta, olives added much of the salt.

    Martha Stewart Member

    Rating: 4.0 stars 02/22/2020

It is a nice combination of flavors. I just might slice the eggplant a little thicker so that I can broil it for 12 minutes without it turning into paper, my eggplant was a little dry after being broiled for 10 minutes on each side. Still deciding weather I like the skin left on the eggplant.

Rating: 4.0 stars

Rating: Unrated 08/26/2017

I am very thankful for all the list of recipes you shared and sent to me, the mere fact that these recipes are beneficial to my cookery class… i learned a lot on you.thank you so much and God bless…

Rating: Unrated

Rating: 3 stars 08/17/2014

It is an easy recipe to make. But make sure the eggplant slices are at least 1/4inch thick. I found there wasn’t enough to actually layer, maybe my platter was too large. I used jarred olives, thinking the deli ones would give this dish too much oil. The end result was tasty and filling, however VERY salty. I didn’t add salt to each layer, as I didn’t have layers. So the salt I added was minimal. The feta, olives added much of the salt.

Rating: 3 stars

All Reviews for Blistered Eggplant with Tomatoes, Olives, and Feta

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Blistered Eggplant with Tomatoes, Olives, and Feta

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

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