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Roasted Eggplant with Goat Cheese, Walnuts, and Thyme

A delicious and comforting vegetarian dish featuring roasted eggplant, creamy goat cheese, crunchy walnuts, and fragrant thyme, perfect for impressing family and guests.
Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Course, Vegetarian
Cuisine: Mediterranean
Calories: 270
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 large eggplant
  • 4 oz goat cheese, crumbled
  • ½ cup walnuts, chopped Substitutes can be pecans or sunflower seeds.
  • 2 tbsp fresh thyme, finely chopped Consider using more for garnish.
  • 3 tbsp olive oil
  • to taste salt and pepper

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C).
  2. Slice the eggplant into rounds or cubes and sprinkle with salt, setting aside for 15 minutes.
  3. Rinse the salt off the eggplant and pat dry with a paper towel.
  4. In a large bowl, toss the eggplant with olive oil, salt, and pepper until evenly coated.
Roasting
  1. Spread the eggplant in a single layer on a baking sheet and roast for 25-30 minutes, flipping halfway through.
  2. Once roasted, sprinkle the goat cheese, walnuts, and thyme on top and return to the oven for an additional 5 minutes.
Serving
  1. Plate the roasted eggplant and garnish with additional fresh thyme if desired.

Notes

This dish can be made vegan by using a cheese alternative. Leftovers can be stored in an airtight container in the fridge for up to three days.