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Blistered Eggplant with Tomatoes, Olives, & Feta


  • 1 large eggplant cut into ¼-inch-thick rounds
  • ¼ cup extra-virgin olive oil plus more for drizzling
  • pounds mixed tomatoes
  • Coarse salt and freshly ground pepper
  • 6 ounces feta cheese crumbled
  • ½ cup mixed olives
  • ½ cup lightly packed fresh flat-leaf parsley leaves


  • Heat broiler with rack 8 inches from heat source. Toast bread on a rimmed baking sheet, tossing once, until crisp, about 2 minutes.
  • 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 layer. Top with feta, olives, and parsley and serve.