Eggplant is one of those vegetables that people often say they don’t like due to the texture (SA included). Salting the eggplant prior to cooking makes a massive difference by sweating out some of the moisture which carries with it a bitter taste, as well as collapsing the air pockets which cause the eggplant to absorb excess oil and become greasy.

These are a great side dish to go with grilled chicken or beef, but they also have enough substance to make for a filling lunch with a salad on the side. Feta cheese is a more advanced cheese on the Specific Carbohydrate Diet so if you are just starting out you can substitute it with Parmesan shavings. To make these SCD friendly I would substitute the feta for a few shavings of Parmesan.

If you make this recipe let me know in the comment section below, I would love to hear what you think or take a photo and tag me (@everylastbite_) on Instagram, I love seeing your photos!

Roasted Eggplant with Tomatoes and Feta

4 from 2 votes
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Diets Grain/Gluten Free, Nut Free, Refined Sugar Free, Specific Carbohydrate Diet Legal


  • 2 eggplant sliced
  • 4 tbsp olive oil
  • 1 onion finely chopped
  • 3 cloves garlic
  • 1 1/2 cups chopped tomatoes
  • 1 tsp oregano
  • 1/3 cup chopped parsley
  • 1/4 cup feta
  • 1/4 cup fresh basil


  • Cut eggplant into 1/2 inch thick slices and lay the slices out on a baking sheet. Generously salt the slices and set aside.
  • Preheat oven to 175 degrees Celsius (350 degrees Fahrenheit)
  • After 20 minutes, beads of liquid should have formed on the surface of the eggplant, rub the tops of each with a paper towel to remove moisture as well as the excess salt
  • Brush each eggplant with olive oil and place in oven for 20 minutes flipping after the first 10 minutes
  • In a pot over medium heat sauté onions and minced garlic for 5-6 minutes until onions become translucent
  • Lower heat to medium low and add tomatoes, oregano and parsley and season with salt and pepper. Let simmer uncovered for 20 minutes, if mixture begins to look dry add a splash of white wine.
  • Top each eggplant slice with a spoon full of the tomato mixture and a few crumbled pieces of feta. Bake in the oven for 10 minutes until the cheese begins to look soft
  • Remove from oven, top each with a basil leaf and serve
Tried this recipe?Leave a comment below and let us know how it was!