Baked Feta with Fairytale Eggplant and Gochujang Sun Gold Tomatoes

There is nothing more satisfying and simple than throwing a bunch of delicious things on a sheet pan, giving the whole thing a good glug of olive oil and letting the oven do its magic. When hot out of the oven, feta becomes mellow and creamy, the perfect foil for tender eggplant. And the subtle spicy-sweet kick of gochujang-laced cherry tomatoes create their own sauce when they burst. This tray bake falls somewhere in the lunch, snack, appetizer realm— really it’s perfect for any time of day and very perfect for Netflix movie night. Make sure to eat it soon after you take it out of the oven and definitely with the best crusty baguette you can find.

I’ve used my favorite local ingredients for this recipe:

Fairytale Eggplant from Amber Waves Farm
Sun Gold Tomatoes from Harrys, Fairview Farm, Mecox
Sea Salt from Amagansett Sea Salt Co.
Baguette from Carissa’s the Bakery

Find this recipe & article on The Purist.

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Serves 4-6

INGREDIENTS

1 pint Sungold cherry tomatoes
2 tbsp gochujang
2 lbs fairytale eggplant, cut in half lengthwise
8 oz feta, cut into ½” slabs
2-3 tbsp olive oil
2 tbsp Za’atar, divided
Kosher salt and black pepper
Flat leaf parsley, for garnish
Sea salt, for finishing

METHOD

Preheat oven to 400F.

In a medium bowl, toss tomatoes with gochujang, salt and pepper until evenly coated. On a quarter sheet pan arrange eggplant and feta. Arrange coated tomatoes around feta and eggplant, and drizzle all with olive oil. Sprinkle with salt, pepper and 1 tbsp za’atar. Bake for 20 minutes, then broil for 2 minutes or until tomatoes are blistered and feta is browned. Finish with flat leaf parsley, remaining za’atar and sea salt. Serve immediately with crusty baguette.