Greek Eggplant Rounds

Thin eggplant rounds get broiled until lightly charred, then layered with tahini, a fresh tomato slice, and crumbled feta before going back under the heat until everything melts and bubbles together. Think of it as a Greek-style mini pizza without the crust.

The tahini is the quiet star. That thin spread of sesame paste adds a creamy, nutty richness between the smoky eggplant and the sharp, salty feta. It ties the whole stack together.

Slicing the eggplant thin (about ¼ inch) is important. Thick slices won’t cook through under the broiler and you’ll end up with a soft exterior and spongy center.

Chef Tips

• Watch the broiler closely. Each stage takes just 1-3 minutes, and the line between browned and burnt is razor thin.
• Use a nonstick sheet or line your pan with parchment. Eggplant sticks aggressively to bare metal.
• Spread the tahini while the eggplant is hot so it softens and clings to the surface instead of sitting on top.
• Pat the tomato slices dry before placing them on the eggplant. Excess moisture steams the feta instead of letting it brown.

Variations

• Drizzle with honey after broiling for a sweet-salty contrast that works surprisingly well with feta.
• Swap feta for halloumi slices, which hold their shape and get golden under the broiler.
• Add a sprinkle of za’atar alongside the oregano for a more complex herbal note.