Greek Charred Eggplant with Tomato and Feta

A Family Greek Eggplant Recipe Passed-Down Through Generations

These charred eggplants, stuffed with feta, spices, tomato, and olives are my go-to recipe for a relaxed weekend barbecue or an outdoor dinner, especially when half the table is vegetarian.

There’s no traditional Greek name for this charred eggplant recipe; it’s just something my mother-in-law, who grew up in Northern Greece, a region abundant in eggplant, learned from her mother then taught to me. I grew up eating eggplant blistered over coals, then stuffed, so this my mother-in-law’s recipe was an instant favorite.

I grill the eggplant until soft, season it and wrap it in a parcel, so it retains its smokiness and soft texture. The result is a unique combination of two beloved Greek classics. It combines the essence of a traditional Greek eggplant dip—capturing the smoky eggplant, tangy cheese, and fresh herbs— with stuffed eggplant. 

This charred eggplant recipe is pretty hands-off once they hit the grill, and they look far more impressive than the effort they require. Serve them straight from the foil in high summer when eggplants and tomatoes are at their peak, and you’ll want to make them on repeat.

Key Ingredients

After my first few attempts recreating my mother-in-laws recipe, I reached for the spice drawer to make her recipe feel a little more like my own. A teaspoon each of sweet paprika and cumin created the magic combination; warm and earthy enough to make people ask what’s in it, but never so much that it stops tasting like the northern Greek dish it’s rooted in. Here’s what you’ll need:

• Eggplants are the smoky, creamy heart of the dish. Choose small to medium, firm, glossy ones that feel heavy for their size; they’ll have fewer seeds and a silkier texture once roasted. Check that the stem is green and fresh, not brown or molding.
• Feta brings the salty, tangy punch. Buy a block stored in brine rather than pre-crumbled, as it may be drier. I always opt for Greek or Bulgarian because I find them creamier.
• Kefalotyri or Parmesan cheese: Kefalotyri is a traditional Greek hard cheese made from sheep’s milk; substitute with Parmesan if you cannot source the Greek variety. Either of these aged cheeses adds a nutty, savory note. However, you could omit both and use only feta if you prefer less cheese.
• Tomatoes and onion make the filling fresh and colorful. Dice both as small as you can, and use the ripest tomatoes you can find.
• Olives: I love the pungent and salty Kalamata variety for this recipe. 
• Garlic: the aromatic base that gives the filling depth and a little bite. It is best to mince the garlic. 
• Spices: Ground cumin adds earthiness and sweet paprika adds a warmth that balances the overall flavor. Just a pinch of chili flakes is enough to wake up your senses. Make sure your spices haven’t been sitting in the pantry for months, as they lose their potency over time. 
• Parsley adds freshness and earthy undertone.
• Extra virgin olive oil binds the filling together, adding richness, moisture, and flavor. Use a good quality olive oil. I always prefer an herbaceous Greek olive oil.
• Lemon: A squeeze at the end cuts through the rich flavors and adds a splash of freshness.

How to Make Stuffed Charred Eggplant

Generally, it’s recommended to salt eggplants to reduce their bitterness; however, I find it isn’t necessary when baking or roasting, as the eggplant breaks down and becomes creamy over coals or during prolonged cooking. Here’s how to do it. 

1. Get ready. Preheat a gas grill to high with the lid closed, around 550°F (290°C).
2. Char the whole eggplants. Lay 4 small to medium (3/4 pound each) whole eggplants (360g each) over the flame and grill with the lid closed, turning every few minutes with tongs, until the skins are blistered and blackened all over and the flesh has collapsed into a completely soft state; about 15 to 25 minutes. Lower the heat to medium-high, between 375°F and 450°F. 
3. Make the filling. While the eggplants char, add 2 cups diced ripe tomatoes (360g), 1/2 cup finely diced onion (about 75g), 1/2 cup sliced pitted kalamata olives (about 75g), 3 medium minced garlic cloves, 1/4 cup extra virgin olive oil  (60 ml), 1 teaspoon paprika, 1 teaspoon ground cumin, 1/4 cup chopped fresh parsley, 1/2 teaspoon freshly ground black pepper, a pinch of salt (about 1/2 teaspoon), and 1/4 teaspoon chili flakes (if using). Stir gently to combine and set aside.
4. Peel the eggplant. Remove the charred eggplants to a tray or a rimmed baking sheet and let them rest until cool enough to handle, about 3 minutes. Keeping the stems attached and taking care not to break the flesh too much, gently peel off the skin. It will come away easily. Let the eggplants sit in a colander after peeling, and discard any liquid before stuffing.
5. Prepare the parcels. Take a piece of aluminum foil (large enough to wrap each eggplant in a parcel) and place an eggplant in the center. Gently split the eggplant open lengthwise, being careful not to cut through the foil; the eggplant will be very soft. Gently push the soft flesh aside to make a pocket, then spoon in the filling, pressing it down and mounding it generously. Repeat with the remaining eggplants. Divide 1 1/2 cups crumbled feta cheese (225g) and 1/2 cup grated kefalotyri cheese or parmesan cheese (45 g) over the top of each eggplant. Drizzle with a little extra olive oil and fold the edges of the foil over to seal into a loose, but fully closed, parcel.
6. Grill the parcels. Place the parcels on the grill. Close the lid and cook for an additional 10 minutes over medium-high heat. Then gently open the tops of the parcels to create a bowl shape. Continue cooking for 5 minutes, letting some of the juices evaporate (eggplant releases a lot of liquid), and letting the cheese take on a slight golden color.
7. Finish and serve. Remove the parcels from the grill and serve each on a plate as an individual portion. Carefully open the parcels to expose the full eggplant, then finish each with a squeeze of lemon, a drizzle of olive oil, and a scatter of fresh parsley. Serve with lemon wedges. 

Pro Tips

• Cook eggplants till very soft. Before stuffing, the eggplant skins must be blistered and very soft to peel away easily. When in doubt, give them a few extra minutes over the direct heat. If you struggle to remove the skin, they are not cooked enough. Return them to the grill for a little longer.
• Keep the stems on. Leave the eggplant stem intact, as this will help keep them from falling apart.
• Rest and drain before stuffing. Letting the charred eggplants sit for a few minutes allows the excess liquid to drain off, which would otherwise water down your filling.
• Tame the flare-ups. If flames leap up while the bare eggplants are charring, either turn down the flame or slide them over to a cooler part of the grill until things settle, then move them back.

Make It Your Own

• No kefalotyri? Any good melting cheese works — mozzarella or parmesan or romono.
• To make them without a grill: Char the eggplants under a hot broiler or on a griddle or grill pan, then finish roasting the wrapped parcels in a 400°F (200°C) oven for 25 minutes. You’ll miss the smoke flavor, but you’ll still get a lovely result. Use smoked paprika to help bridge the gap!
• Make it heartier. Stir a handful of cooked bulgur, chickpeas, or couscous into the stuffing to turn this into a more substantial meal.
• Add some meat. Brown a half-pound (200g) of ground lamb or beef along with the onion and spices. Fill the eggplant and top with cheese for a meat version.
• Swap the herbs. Dill or basil works beautifully in place of (or alongside) parsley.
• Dial the spice up or down. Leave out the chili for a family-friendly version or add a chopped fresh chili if you like real heat.

What to Serve With Grilled Stuffed Eggplants

Serve these eggplant parcels either as a vegetarian main dish or alongside some roasted lamb, couscous or couscous salad, or lemon potatoes. Don’t forget a side of tzatziki or a dollop of plain Greek yogurt and some crusty bread. 

If you have leftovers, make them into eggplant bruschetta. Scoop spoonfuls onto toasted sourdough or crostini and serve them either warm or cold.