Roast – Roasted Feta Plate & Baked Eggplant with Chickpeas and Feta

This roasted feta plate is a simple yet indulgent dish, perfect for entertaining or an easy snack. The creamy Danish-style feta turns golden and bubbly in the air fryer, infused with honey and thyme for a beautiful balance of sweet and savory. Paired with crisp crackers, it’s an effortless way to impress guests.

For a heartier option, the baked eggplant with chickpeas and feta is a comforting, Mediterranean-inspired dish. Slow-roasted eggplant is stuffed with a rich tomato and chickpea filling, topped with creamy feta, and baked to perfection.

Roasted Feta Plate

Ingredients

• 250g block feta (Danish-style for a meltier texture)
• 2 tbsp extra virgin olive oil
• 1 tbsp honey, plus extra for drizzling
• 2 sprigs fresh thyme
• Crackers, to serve

Method

1. Prepare the feta – Place the feta block on a piece of baking paper in the basket of an air fryer.
2. Add flavor – Drizzle with olive oil, honey, and thyme leaves.
3. Air-fry – Cook at 180°C for 8–10 minutes or until golden and bubbling.
4. Serve – Drizzle with extra honey and serve warm with crackers.

Baked Eggplant with Chickpeas & Feta

Ingredients

• 1 onion, finely chopped
• 2 garlic cloves, finely chopped
• 2 tsp dried oregano
• 700ml passata
• 400g can chickpeas, drained and rinsed
• 1 large eggplant, halved
• 250g feta, sliced
• Fresh basil leaves, to serve

Method

1. Preheat the oven – Heat to 200°C (fan-forced).
2. Prepare the eggplant – Halve the eggplant and score the flesh in a crisscross pattern, then scoop out some flesh to create space for the filling.
3. Cook the filling – Heat olive oil in a pan over medium heat. Sauté the onion for 3–4 minutes, then add garlic and oregano. Cook for another minute before adding passata and chickpeas. Simmer for 20 minutes until thickened. Season to taste.
4. Bake the eggplant – Place the eggplant halves cut-side up on a baking tray and roast for 20 minutes to soften.
5. Fill and bake – Spoon the tomato and chickpea mixture into the eggplant halves, scatter with feta, and return to the oven for another 20 minutes.
6. Finish & serve – Top with fresh basil leaves and serve warm.

Serving Suggestions

• The roasted feta plate pairs beautifully with a glass of crisp white wine or a refreshing spritz.
• The baked eggplant makes a delicious vegetarian main course or a hearty side dish alongside grilled meats or a fresh green salad.