Melitzanes Saganaki – Baked Eggplants with Feta and Grape Molasses
There’s something deeply comforting about the aroma of eggplants roasting in the oven — it always takes me back to long summer afternoons in the village, where the air is filled with the scent of slow-cooked tomatoes or anything kokkinsto. This dish, Melitzanes Saganaki, is one of those simple, rustic recipes that relies entirely on the quality of its ingredients — sweet summer tomatoes, creamy feta, silky eggplant, and a drizzle of velvety grape molasses to tie it all together.
This version is inspired by my family’s table, where eggplants were never just a side dish. They were the main event — roasted until buttery soft, cradling a rich tomato sauce, and topped with salty feta and a touch of sweetness. The addition of grape molasses (petimezi) might surprise some, but trust me, it adds an earthy depth that makes this dish unforgettable.
What is Petimezi?
Petimezi is a traditional Greek grape molasses made by slowly simmering down grape must until it becomes a thick, dark syrup. It’s one of the oldest natural sweeteners used in Greek cooking, long before refined sugar made its way into the kitchen. Rich, earthy, and slightly tangy, petimezi adds depth and complexity to both sweet and savoury dishes. In this recipe, it balances the acidity of the tomatoes and the saltiness of the feta, bringing a beautiful harmony to every bite.
MELITZANES SAGANAKI ME PETIMEZI | Baked Eggplants with Feta Cheese and Grape Syrup
Mary PolitisIngredients
- 3 medium eggplants
- 1 onion finely chopped
- 3 garlic cloves crushed or grated
- 5 tbsp extra virgin olive oil
- 3 fresh tomatoes diced
- 200 g tomato passata
- ½ cup water
- Salt and freshly ground pepper to taste
- 1 tsp dried oregano
- A splash of grape molasses to taste, plus more for drizzling
- 150 g feta cheese crumbled
- Fresh parsley for garnish
Instructions
Roast the Eggplants
- Preheat your oven to 180°C (350°F). Slice the eggplants in half lengthways and score the flesh in a criss-cross pattern. Drizzle with a little oil and sprinkle with salt. Place them flesh-side down on a lined baking tray and roast for about 30 minutes, or until the flesh is soft and completely tender.
Make the Tomato Sauce
- While the eggplants are roasting, start your sauce. In a pan, heat the olive oil over medium heat. Add the chopped onion and garlic, and cook for about 2 minutes until fragrant. Stir in the fresh tomatoes and cook for another 3–4 minutes until they start to break down.
- Add the passata, water, oregano, salt, and pepper. Simmer gently for 10 minutes until the sauce thickens slightly and becomes rich. Right before turning off the heat, stir in a splash of grape molasses. Taste and adjust — start small and build the flavour to your liking.
Assemble and Finish
- Remove the eggplants from the oven and flip them flesh-side up. Place them in a baking dish, spoon the warm tomato sauce over each half, and crumble the feta generously over the top. Finish with another drizzle of grape molasses.
- Return to the oven and grill for another 5–10 minutes, just until the feta begins to melt and brown slightly.
Serve
- Garnish with fresh parsley and serve warm — ideally with a thick slice of crusty bread to soak up every drop of sauce.
Made this alongside your Marry-Me Tsiken, some Greek lemon roasted potatoes, homemade tzatziki and a horiatiki. This recipe is UNREAL. It is simple to make and the instructions are very clear. The tomato sauce is so aromatic, and the use of fresh tomatoes really elevates it. The fragrant sauce contrasts beautifully against the rich, toasty taste of the roasted aubergine and the sharp sour feta. It also makes great leftovers for lunch. I will definitely be making this again. Thank you so much.
What a feast!! Thank you so much for coming back and leaving such fantastic feedback! Much love, Mary x