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Blistered Eggplant With Tomatoes, Olives, and Feta

  • Prep:
  • Total Time:
  • Servings: 4

Photography: Bryan Gardner


  • 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


  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.

Reviews Add a comment

  • labligh56
    17 AUG, 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.