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Roast eggplant with a feta cheese salad & Tzatziki


  • Preheat oven to 190°C fan forced (210°C normal).
  • Cut the eggplant slices in a diamond pattern using a sharp knife. Then generously spray with oil, season and cook in the oven until tender.
  • Toss the onion with the juice of ½ lemon and the oregano using your hands. Set aside.
  • In another bowl, toss the tomatoes, sugar and a little salt, and also set aside.
  • To make the Tzatziki, combine the cucumber and cayenne with the remaining lemon juice, the yoghurt and garlic.
  • Then toss the onion and tomato mixtures with the fennel, feta, a good slurp of oil, seasonings and the olives.
  • To serve, place an eggplant slice on each plate and top with a good mound of the salad, a dollop of Tzatziki and a garnish of the fennel fronds.


  • 4 thick slices eggplant
  • olive oil spray
  • sea salt freshly ground pepper
  • 1 red onion, finely sliced
  • juice of 1 lemon
  • 1 tspn dried oregano
  • 1 punnet cherry tomatoes, quartered
  • 1 tspn sugar
  • ½ continental (telegraph) cucumber, finely diced
  • a pinch of cayenne
  • 1 cup Greek style yoghurt
  • 1 large garlic clove, crushed
  • 1 fennel bulb, cleaned, cored & finely sliced
  • 250 gm feta, crumbled
  • extra virgin olive oil
  • 12 pitted black olives, halved

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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