Melitzano-Varkoules
by Maria Loi on Jun 2, 2021
These delicious Eggplant Boats (with Tomato Paste, Yogurt, and Feta) pack a lot of vibrant Mediterranean flavors in a recipe that is tasty, healthy, and easy to make. Explore more Mediterranean cooking in Life of Loi: Mediterranean Secrets.
- Servings
- 2-4 servings
- Course
- Side Dish
Ingredients
- 2 eggplants (baby eggplant or grafitti eggplant preferred)
- Olive Oil, as needed
- Salt, as needed
- 1⁄2 cup Greek Feta cheese 1 cup Greek Yogurt
- Dry Greek oregano, to taste 4 teaspoons tomato paste
Instructions
-
Line a baking sheet with parchment paper, and preheat the oven to 350F.
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Cut the eggplant in half lengthwise, trimming the small piece on the backside to allow the eggplant half to sit flat on the baking sheet.
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Using a paring knife, score the eggplant halves by piercing the flesh and drawing diagonal lines about halfway through the flesh towards the bottom; repeat from the opposite angle, to create a diamond-like pattern.
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Dress each eggplant half with approximately 1 tablespoon of olive oil, season lightly with salt, and bake for approximately 25 minutes, until the flesh of the eggplant has softened.
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While the eggplant is baking, make the topping: in a mixing bowl, crumble the feta, add the Greek yogurt, 3 tablespoons of olive oil, season with salt and Greek oregano to taste, and mix to fully combine; reserve.
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Spread 1 teaspoon of tomato paste (or more if desired) on the top of each eggplant half, spreading evenly; drizzle with 1 teaspoon of olive oil, then top liberally with the feta/yogurt mixture, sprinkle with Greek oregano, and serve.