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Roasted Eggplant with Balsamic Glaze and Feta.

Roasted Eggplant with Balsamic Glaze & Feta

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Servings: 4
Ingredients Method Notes

Ingredients
  

  • 2 medium eggplants, halved lengthwise
  • 3 tbsp olive oil
  • 2 tbsp balsamic glaze (store-bought or homemade)
  • 2 oz feta cheese, crumbled
  • 1 garlic clove, minced (optional)
  • sea salt & black pepper
  • fresh parsley or basil, for garnish

Method
 

  1. Preheat oven to 400°F (200°C).
  2. Score the flesh of each eggplant half in a crisscross pattern.
  3. Brush with olive oil; sprinkle with salt, pepper, and garlic (if using).
  4. Roast on a parchment-lined baking sheet, cut side up, for 30–35 minutes, until golden and tender.
  5. Drizzle with balsamic glaze.
  6. Top with crumbled feta and fresh herbs.

Notes

Wine Pairing: Chianti Classico (Sangiovese)

Why it Works:
The roasted, caramelized eggplant and tangy balsamic glaze call for a wine with bright acidity and earthy depth—enter Chianti Classico. This Tuscan red brings cherry and herbal notes that enhance the savory feta and balance the glaze’s sweetness. Its freshness keeps the dish light and elegant.
Sip & Soul Tip: Prefer something softer? Try a Pinot Noir for a silky, red-berry pairing—or a Provence Rosé for a sunny, refreshing match.
Simple ingredients, soulful flavors, and a sip of Chianti — this is Mediterranean comfort at its best. 🌿