Melitzano-Varkoules Recipe | PBS Food

These delicious Eggplant Boats (with Tomato Paste, Yogurt, and Feta) pack a lot of vibrant Mediterranean flavors in a recipe that is tasty, healthy, and easy to make. Explore more Mediterranean cooking in Life of Loi: Mediterranean Secrets.


Yield: 2-4 servings

Course: ,


  • 2 eggplants (baby eggplant or grafitti eggplant preferred)
  • Olive Oil, as needed
  • Salt, as needed
  • 1⁄2 cup Greek Feta cheese 1 cup Greek Yogurt
  • Dry Greek oregano, to taste 4 teaspoons tomato paste


  1. Line a baking sheet with parchment paper, and preheat the oven to 350F.
  2. Cut the eggplant in half lengthwise, trimming the small piece on the backside to allow the eggplant half to sit flat on the baking sheet.
  3. Using a paring knife, score the eggplant halves by piercing the flesh and drawing diagonal lines about halfway through the flesh towards the bottom; repeat from the opposite angle, to create a diamond-like pattern.
  4. Dress each eggplant half with approximately 1 tablespoon of olive oil, season lightly with salt, and bake for approximately 25 minutes, until the flesh of the eggplant has softened.
  5. While the eggplant is baking, make the topping: in a mixing bowl, crumble the feta, add the Greek yogurt, 3 tablespoons of olive oil, season with salt and Greek oregano to taste, and mix to fully combine; reserve.
  6. Spread 1 teaspoon of tomato paste (or more if desired) on the top of each eggplant half, spreading evenly; drizzle with 1 teaspoon of olive oil, then top liberally with the feta/yogurt mixture, sprinkle with Greek oregano, and serve.
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