Food & Cooking Recipes Dinner Recipes Blistered Eggplant with Tomatoes, Olives, and Feta 2.9 (50) 2 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on August 7, 2017 Print Share Share Tweet Pin Email Photo: Bryan Gardner Prep Time: 20 mins Total Time: 50 mins Servings: 4 This meatless main course has eye appeal to spare -- and gets nice boosts of flavor and texture from smoky, broiled-tender eggplant and a variety of tomatoes. Ingredients 1 large eggplant (about 1 ¾ pounds), cut into ¼-inch-thick rounds ¼ cup extra-virgin olive oil, plus more for drizzling 1 ¾ pounds mixed tomatoes, small ones halved or quartered, large ones cut into ¼-inch-thick rounds Coarse salt and freshly ground pepper 6 ounces feta, crumbled ½ cup mixed olives ½ 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. Print