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Mediterranean Roasted Eggplant with Feta and Quinoa

Name: Mediterranean Roasted Eggplant with Feta and Quinoa
Prep time: 15 min
Cook time: 45 min
Total time: 70 min
Yield: 4 servings
Cuisine: Mediterranean-Inspired
Ingredients: 1 large eggplant, cut into 1-inch cubes; 1 cup dry quinoa, rinsed as directed on the package; 2 cups vegetable broth, or the amount specified on your quinoa package for 1 cup dry quinoa; 1 cup cherry tomatoes, halved; 1 medium red bell pepper, diced; 1 small red onion, thinly sliced; 3 cloves garlic, minced; 1/4 cup extra virgin olive oil; 1 teaspoon dried oregano; 1/2 teaspoon smoked paprika; Salt and freshly ground black pepper, to taste; 1/2 cup crumbled feta cheese; 1/4 cup chopped fresh parsley; 1 tablespoon fresh lemon juice; 1/4 cup kalamata olives, pitted and halved

By PanPotPlates Editorial TeamPublished May 10, 2026 | Updated Oct 17, 2026

Mediterranean-Inspired 70 mins easyweeknightflavorfulmealprep

Roasted eggplant, cherry tomatoes, red pepper and onion combined with separately cooked quinoa, feta, olives, parsley and lemon. Use an ovenproof skillet for the vegetables and a covered saucepan for the quinoa. Estimated timing (not kitchen-tested): preparation 15 minutes; cooking 45 minutes; additional elapsed time 10 minutes; total about 70 minutes. Additional time includes the relevant cooling, chilling, soaking, marinating or resting stages. Cooling varies with room temperature and portion size. Times are planning estimates based on the instructions. Follow the stated doneness and temperature checks, and extend cooking or cooling as needed.

Prep 15 min

Cook 45 min

Total 70 min

Servings 4

Difficulty easy

Cuisine Mediterranean-Inspired

Ingredients

Servings 4

1 large eggplant, cut into 1-inch cubes
1 cup dry quinoa, rinsed as directed on the package
2 cups vegetable broth, or the amount specified on your quinoa package for 1 cup dry quinoa
1 cup cherry tomatoes, halved
1 medium red bell pepper, diced
1 small red onion, thinly sliced
3 cloves garlic, minced
1/4 cup extra virgin olive oil
1 teaspoon dried oregano
1/2 teaspoon smoked paprika
Salt and freshly ground black pepper, to taste
1/2 cup crumbled feta cheese
1/4 cup chopped fresh parsley
1 tablespoon fresh lemon juice
1/4 cup kalamata olives, pitted and halved

Eggplant, dry quinoa, vegetable broth, tomatoes, herbs and lemon arranged before cooking

Instructions

Preheat the oven to 400°F (200°C). Use a large ovenproof skillet or roasting pan for the vegetables and a separate saucepan with a lid for the quinoa.
Combine the cubed eggplant, halved cherry tomatoes, diced red pepper and sliced red onion in the ovenproof skillet. Add the garlic, oregano, smoked paprika, olive oil, salt and pepper, then toss to coat.
Spread the vegetables in an even layer. Roast uncovered for approximately 35 to 40 minutes, stirring halfway through, until the eggplant is tender throughout. Check doneness with a fork and continue roasting if needed; the time varies with the pan and size of the pieces.
While the vegetables roast, cook the quinoa separately. For 1 cup dry quinoa, measure the amount of vegetable broth specified in the package directions; use the listed 2 cups only when it matches those directions. Follow the package instructions for rinsing, bringing to a boil, covered simmering and resting. Cook until the quinoa is tender, then fluff with a fork.
Remove the vegetables from the oven using oven mitts. Fold the cooked quinoa into the roasted vegetables. Do not add dry quinoa or its cooking broth to the roasting pan.
Stir in the kalamata olives and lemon juice. Sprinkle with crumbled feta and chopped parsley, adjust the seasoning to taste and serve warm.

Tips

Two cooking vessels

Roast the vegetables in an ovenproof skillet or roasting pan and cook the quinoa in a separate covered saucepan. Combine them after both are cooked.

Quinoa liquid and timing

Follow the quinoa package directions for the liquid quantity, simmering time and resting time. The ingredient list gives 2 cups broth as a common starting quantity for 1 cup dry quinoa; adjust it if your package specifies a different amount.

Vegetable doneness

Use a pan wide enough for an even layer and stir during roasting. The eggplant should be tender throughout before the cooked quinoa is added.

Timing

Allow time for preparation and oven preheating, approximately 35 to 40 minutes of vegetable roasting, and the quinoa cooking and resting time printed on its package. The quinoa can cook while the vegetables roast; total time depends on the package and equipment.

Leftovers quality

Reheat gently and add a splash of liquid if needed to keep the mixture moist.

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Mediterranean Roasted Eggplant with Feta and Quinoa

Recipe Details

Ingredients

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