Martha Stewart Blistered Eggplant with Tomatoes, Olives, and Feta

Martha Stewart blistered eggplant with tomatoes, olives and feta is a smoky, silky vegetarian main with broiled eggplant, mixed heirloom tomatoes and salty feta that comes together in 50 minutes. Save this simple weeknight dinner for summer cookouts, potluck tables or light lunches, because it's a no-fuss broiler recipe.

Broil the eggplant until it is deeply blistered on both sides, then cover it right away so it steams soft. Skip that covered rest and the slices stay a little tough instead of turning silky.

Martha broils the eggplant on a wire rack set over a baking sheet, so hot air reaches both sides and the slices char instead of steaming. She also seasons and oils each layer on the platter, so every bite of tomato and eggplant tastes seasoned all the way through.

Martha Stewart Blistered Eggplant with Tomatoes, Olives, and Feta

0.0 from 0 votes

Course: DinnerCuisine: American, MediterraneanDifficulty: Easy

Servings

4

servings

Prep time

20

minutes

Cooking time

24

minutes

Calories

390

kcal

Broiled eggplant turns smoky and silky, then pairs with juicy tomatoes, briny olives and crumbly feta. A drizzle of olive oil ties it together, and bread is there for mopping up the juices.

Ingredients

• 1 large eggplant (about 1 ¾ pounds), cut into ¼-inch-thick rounds
  

• 1/4 cup extra-virgin olive oil, plus more for drizzling
  

• 1 3/4 pounds mixed tomatoes, small ones halved or quartered, large ones cut into ¼-inch-thick rounds
  

• Coarse salt and freshly ground pepper
  

• 6 ounces feta, crumbled
  

• 1/2 cup mixed olives
  

• 1/2 cup lightly packed fresh flat-leaf parsley leaves
  

• Bread, such as a baguette, for serving
  

Directions

• Preheat the broiler: Preheat the broiler with the rack 6 inches from the heat source. Then set a wire rack on a rimmed baking sheet and lay the eggplant rounds on it.
• Broil the first side: Broil the eggplant for 10 to 12 minutes, until it is blistered and deep brown on one side. The wire rack lets the heat reach the slices evenly, so they char well.
• Flip and broil again: Flip the rounds and broil another 10 to 12 minutes, until the second side is blistered too. Watch them near the end, since broilers run hot.
• Steam and soften: Move the eggplant right away to a large bowl and toss it with 1/4 cup extra-virgin olive oil. Cover the bowl with a plate and let it stand for 10 minutes, so the trapped steam softens the slices.
• Layer the platter: Arrange the eggplant and the tomatoes on a platter, seasoning each layer with coarse salt and pepper and drizzling with olive oil before adding the next. Use the small tomatoes halved or quartered and the large ones cut into 1/4-inch-thick rounds.
• Top and serve: Scatter the crumbled feta, mixed olives and parsley leaves over the top. Serve it with bread, such as a baguette, to soak up the juices.

Tools for this recipe

• Nordic Ware half sheet pan, Checkered Chef cooling racks, Pyrex 3-piece glass mixing bowl set, Partanna Sicilian extra virgin olive oil, 1 liter. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use regular tomatoes instead of heirloom?

Yes, any ripe tomatoes work, and a mix of colors and sizes just makes the platter prettier. Just skip pale, hard winter tomatoes, because the dish depends on juicy ones.

How long does blistered eggplant keep in the fridge?

Store the broiled eggplant, without the tomatoes, in an airtight container for up to 3 days. Tomatoes release water as they sit, so I'd assemble the platter just before serving.

Can I make this ahead for a party?

Broil the eggplant a few hours ahead and keep it covered at room temperature. Then slice the tomatoes and build the platter right before serving, so everything stays fresh.

Can I cook the eggplant without a broiler?

A hot grill works well, and a 450°F oven with the rack in the upper third gives similar color. Either way, cook both sides until browned, then cover to soften as the recipe says.

What is the most common mistake with this recipe?

Pulling the eggplant too early is the usual problem, since pale slices taste bland and stay firm. Wait for deep brown blisters on both sides, because that char is where the smoky flavor comes from.