7 Minutes Pan Roasted Eggplant with Feta – #MeatlessMonday

7 Minutes Pan Roasted Eggplant with Feta is an extremely easy and delicious side recipe. It goes perfectly with Mediterranean meals or any meal with soups/salad or sandwiches.

Eggplant with Feta

Pan-Roasted Eggplant with Feta

There are some day’s when you just don’t want to cook anything elaborate but a simple 5 minutes meal kind of thing (with 1-2 minutes for plating or serving). So here I’m with a delicious 7 Minutes Pan-Roasted Eggplant with Feta recipe.

It’s one of the easiest recipes (seriously takes about 5 minutes to cook), just slice the eggplant (Big/small/long) as per desired size and roast evenly on both sides with little oil and spices. Once done, sprinkle with feta cheese (you can use any other choice of plain cheese), some mint and cumin.

Pan-Roasted Eggplant with Feta

Pan-Roasted Eggplant with Feta

Once you have the Pan Roasted Eggplant, the serving possibilities are endless. I personally like to serve it with a glass of chilled wine and some more feta over it.

But you can serve it as a side along with a heavy meal OR serve it as a filling for burgers/wraps along with some fresh chopped lettuce/onions/cucumber.

Pan Roasted Eggplant


You can store these Pan Roasted Eggplant in the refrigerator for upto 3days, just keep the feta separately.

I’ve used dried mint and cumin to flavor it however you can add or remove any of the mentioned seasonings as per taste and availability.

Enjoy & Share the Love 🙂

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7 Minutes Pan-Roasted Eggplant with Feta

3Prep Time

4Cook Time

7Total Time

Save RecipeSave Recipe
Recipe Image


ToolsNonStick Pan


Serving Dish

Ingredients8-10 Thickly Sliced Eggplant

6 Tbsp Feta Cheese (Any light crumbly cheese of choice)

1 Tsp Cumin Powder

1 Tsp Mint Powder (Or you can use thinly sliced fresh mint)

4 Tbsp Olive Oil

3 Tbsp Sliced Green Onions (For Decoration) - Optional

Spices/SeasoningSalt (As per taste)

1 Tsp Red Chili Powder


  1. Heat the nonstick on high with 1 tbsp of oil.
  2. Place 4-5 sliced eggplant on the pan, sprinkle with some salt, red chili.
  3. Lower the heat to medium and pan-roast for 2 minutes.(Keep an eye on flame as gas settings are different).
  4. Flip the slices to other side.
  5. Add 1 tbsp oil and cook on medium heat for another 2 minutes. (You can gently press the slices to ooze water and cook evenly).
  6. Once the eggplant slices are evenly browned and cooked on both sides, remove from pan.
  7. Follow the step above to cook the remaining slices.
  8. Transfer the cooked slices to a serving dish, sprinkle feta cheese, mint and cumin.
  9. Serve hot.


Calories: 458 cal
Carbohydrates: 72 g
Fat: 19 g
Sodium: 233 g
Cholesterol: 13 g
Protein: 15 g
Fiber: 42 g

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