Nancy's Greek Eggplant Pudding


2 medium to large eggplants
Kosher salt
1/4 cup extra-virgin olive oil (approximately), divided
1 large white onion, diced
2 garlic cloves, finely chopped
6 large eggs
1-1/2 cups crumbled feta cheese
1/2 teaspoon dried oregano (or 1 teaspoon fresh)


Heat oven to 350 degrees. Peel eggplants and slice into half-inch rounds. Place in a colander and salt each layer. Let stand 45 minutes. Rinse thoroughly and dry. Place eggplant slices on oiled baking sheets and turn to coat both sides in oil. Bake, about 30 minutes, or until eggplant is softened.

In a small saute pan over medium-high heat, cook onion and garlic in 1 tablespoon olive oil, until onion is translucent. In a small mixing bowl, whisk eggs thoroughly. Mix in the crumbled feta, oregano, and onion/garlic mix.

Place a single layer of eggplant in an oiled three-quart baking dish. Pour about a third of the egg mixture on top. Repeat, building single layers, ending with egg mixture as the last layer. Bake about 30 minutes, or until a toothpick inserted into it comes out clean.


8 servings

Preparation Time

60 Minutes

Total Time

150 Minutes

Reader Comments

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Eggplant Pudding recipe - Delicious!

I loved this Eggplant Pudding recipe, but I must comment -- you should NOT peel the eggplant! The thin, delicate and beautiful purple skin is completely edible, and most of the vitamins and other trace nutrients of the eggplant are either in or just underneath the skin. Make this recipe just as described, except don't peel your eggplant. That way, your finished pudding will look much more interesting, and also be much more nutritious.