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Roasted Aubergine with Chimichurri & Feta

Roasted aubergine halves topped with chimichurri, crumbled feta and roasted cherry tomatoes.

Aubergine turns meltingly soft and deeply savoury in the oven, making it the perfect base for bold herbs, creamy feta and sweet roasted tomatoes. This easy vegetarian dish works as a generous lunch, a colourful side or the centre of a relaxed sharing table.

🥣 Ingredients

  • 2 large aubergines, halved lengthways
  • 250g cherry tomatoes
  • 3 tbsp olive oil, divided
  • 2½ tbsp Chimichurri Seasoning, divided
  • 100g feta, crumbled
  • 1 tbsp red wine vinegar
  • ½ lemon
  • Fresh parsley, optional

👩‍🍳 Instructions

  1. Heat the oven to 220°C/200°C fan/gas 7. Score the aubergine flesh in a criss-cross pattern without cutting through the skin.
  2. Mix 1½ tbsp olive oil with 1 tbsp Chimichurri Seasoning. Brush over the cut sides, working it into the scores. Place cut-side up on a tray.
  3. Add the tomatoes around the aubergines and drizzle them with ½ tbsp olive oil. Roast for 35–40 minutes until the aubergines are soft and deeply golden.
  4. Mix the remaining seasoning and olive oil with the red wine vinegar and a squeeze of lemon. Leave for 10 minutes to soften the herbs.
  5. Spoon the dressing over the hot aubergines, scatter with feta and add the roasted tomatoes.

⏱️ Timings

  • Prep: 10 minutes
  • Cook: 40 minutes
  • Serves: 4 as a side or 2 as a main

🍽️ Serving Suggestions

Serve with warm flatbreads, couscous, a green salad or lemony rice. For a plant-based version, swap the feta for a vegan alternative or toasted chickpeas.

💚 Why This Recipe Works

The scored aubergine absorbs the seasoned oil as it roasts, while feta supplies creamy saltiness and the sharp dressing keeps the finished dish lively.

🌿 Try It With

Boost the Mediterranean herbs with Oregano or add extra aromatic depth with Thyme.

🍽️ More Recipes Using Chimichurri Seasoning

🛒 Get the Blend

Ready to add bold, herby flavour? Shop Chimichurri Seasoning →

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