Go Back
Baked aubergine and tomato with feta cheese {Greek}

Baked aubergine and tomato with feta cheese

A delicious Greek dish full of rich tomato, falling apart aubergine and crumbly feta. Serve it with pitta bread or eat it on its own.
Print Recipe Pin Recipe
Servings: 2 people
Course: Appetizer
Cuisine: Greek
Ingredients Method

Ingredients
  

  • 3 garlic cloves
  • 2 tbsp olive oil
  • 75 grams feta cheese
  • 1 can chopped tomatoes
  • 1 handful fresh basil roughly chopped
  • 1 handful fresh rosemary
  • 1 pinch salt

Method
 

  1. Take your aubergine, slice it in half lengthwise and criss cross the flesh with a knife (being careful not to pierce the skin).
  2. 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)
  3. 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.
  4. Add the tomatoes, rosemary and basil and simmer for 10 - 15 minutes, until the sauce thickens. Set to one side.
  5. Remove the aubergines from the oven, cover with the tomato sauce and liberally crumble with feta cheese.
    add on the feta
  6. Return to the oven for another 15 minutes.
  7. We like to serve with slices of flatbread to heap with the mix of aubergine, feta and tomato. Enjoy!
    Baked aubergine and tomato with feta cheese {Greek}