Baked aubergine and tomato with feta cheese {Greek}: We adore Greece and trips to this beautiful warm country. There’s nothing quite like it. The way the turquoise waters twinkle in the light and the heady smell of herbs on the air. We love the food too and with so many of their dishes it’s as if the warmth and sunshine of Greece is imbued into every mouthful. This recipe for aubergine roasted and bathed in a fragrant tomato with crumbled feta cheese is wonderful. We love aubergine / eggplant and the way the Greeks cook it in this recipe really allows it to shine centre-stage. This is a fantastic main course with a big salad on the side, it works as a side dish but also use it as a starter as an aubergine dip which is a great way to eat it with a glass of wine. This aubergine bake will work in so many settings and we love it.
Ingredients
- 1 Aubergine
- 3 garlic cloves
- 2 tbsp olive oil
- 75g crumbly feta cheese
- 1 can of chopped tomatoes (get the best you can)
- A handful of roughly chopped fresh basil
- Small handful of fresh rosemary
- Pinch of salt
What to do to make Baked aubergine and tomato with feta cheese
Take your aubergine, slice it in half lengthwise and criss cross the flesh with a knife (being careful not to pierce the skin).
Drizzle 1 tbsp of olive oil on to the face of the aubergines. Sprinkle with a pinch of salt and then turn them face down into a baking dish at 200C for approximately 45 minutes (the flesh should be nicely cooked through and soft).
While the aubergines are cooking, in a saucepan add 1 tbsp of olive oil, three cloves of crushed garlic and gently cook for one minute.
Add the tomatoes, rosemary and basil and simmer for 10 – 15 minutes, until the sauce thickens.
Set to one side.
Remove the aubergines from the oven, cover with the tomato sauce and liberally crumble with feta cheese.
Return to the oven for another 15 minute.
We like to serve with slices of flatbread to heap with the mix of aubergine, feta and tomato.
Enjoy!
📇 Find our recipe card here –
Baked aubergine and tomato with feta cheese
Ingredients
Method
- Take your aubergine, slice it in half lengthwise and criss cross the flesh with a knife (being careful not to pierce the skin).
- Drizzle 1 tbsp of olive oil on to the face of the aubergines, sprinkle with a pinch of salt and then turn them face down into a baking dish at 200C for approximately 45 minutes (the flesh should be nicely cooked through and soft)
- While the aubergines are cooking, in a saucepan add 1 tbsp of olive oil, three cloves of crushed garlic and gently cook for one minute.
- Add the tomatoes, rosemary and basil and simmer for 10 – 15 minutes, until the sauce thickens. Set to one side.
- Remove the aubergines from the oven, cover with the tomato sauce and liberally crumble with feta cheese.
- Return to the oven for another 15 minutes.
- We like to serve with slices of flatbread to heap with the mix of aubergine, feta and tomato. Enjoy!
