Baking Greek Aubergine (7 Steps)

Aubergines, more commonly called eggplants in the United States, are a staple in the cuisine of many Mediterranean countries. Eggplant can be baked, roasted, or grilled, and is a nutrient-rich way to put a meat-free meal on the table that is hearty enough to stand alone as an entrée. Baking eggplant seasoned with Greek spices and topped with a quintessentially Greek sauce of yogurt and feta cheese is a quick and luscious way to introduce the flavors of the Greek Isles to your family any night of the week.

Things You'll Need

Ripe, medium-sized eggplants
Extra virgin olive oil
Sea salt
Black pepper
Greek oregano
Thyme

Plain Greek yogurt
Feta cheese
Fresh lemon
Fresh mint
Baking dish
Basic kitchen equipment

Prepping and Salting the Eggplant

Select medium-sized eggplants that are firm and free from blemishes or soft spots. Wash well and pat dry, then slice each one lengthwise.
Salt the eggplants to remove excess water and prevent the flesh from absorbing excess oil. Sprinkle the cut side of each eggplant liberally with sea salt, and allow them to sit at room temperature for an hour. You will see moisture beading on the surface of the eggplant. Rinse well and pat dry again, pressing the flesh gently to squeeze out more water.
Preheat the oven to 350 degrees Fahrenheit. Place the eggplant, cut side up, in a lightly greased glass, metal or ceramic baking dish. Score the cut surface of the eggplants in a cross-hatch pattern.
Drizzle the eggplants with extra virgin olive oil, and season liberally with salt, black pepper, Greek oregano, and thyme.

Baking the Eggplant

Bake for 45 minutes to 1 hour, checking to ensure the eggplants are not burning or becoming overly dry. Cover with foil if necessary during the last half hour of baking.
Check for doneness by inserting a knife into the eggplant – the flesh should be soft and almost creamy in texture. Do not undercook.
Prepare a yogurt sauce by combining plain Greek yogurt, crumbled feta cheese, the zest and juice of one lemon, and a handful of chopped fresh mint. Serve the baked eggplant topped with the sauce.

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