our favourite baked eggplant with tomato and feta
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Our favourite baked eggplant with tomato & feta

A simple Mediterranean side dish of baked eggplant with tomato sauce and feta cheese. Perfect served with grilled meat or by itself with some garlic bread on the side.
Course Appetizer or side dish
Cuisine Mediterranean
Keyword eggplant, gluten free, vegetarian
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 2 to 4
Calories 453kcal
Author Helen

Ingredients

  • 1 eggplant / aubergine, sliced in half lengthwise and scored all over in a criss-cross pattern (without cutting through the skin).
  • olive oil for baking
  • 3 ounces feta cheese

for the tomato sauce

  • 0.25 cups olive oil
  • 5 cloves of garlic sliced
  • 14 ounces chopped tomatoes (400 grams = 1 can)
  • fresh basil optional
  • 1 teaspoon salt
  • pepper (to taste)
  • 1 teaspoon sugar
  • 0.5 tablespoons balsamic vinegar

Instructions

  • Preheat the oven to 200C/390F, then brush the eggplant with a generous amount of olive oil, sprinkle with a bit of salt and then bake each half facedown in little separate baking dishes (or side by side in a slightly bigger baking dish) for about 45 minutes or until the flesh is soft.
  • Meanwhile, make the tomato sauce. Heat the olive oil on a medium heat in a pan with a large surface area, then add the garlic. Cook for a couple of minutes (don’t brown the garlic), then add the chopped tomatoes, herbs and salt and pepper. Half fill the empty tomato can with water and add that to the pan, too. Let simmer for about 15 minutes, then remove the herb sprigs. Add the sugar and balsamic vinegar and stir in.
  • Pour the tomato sauce over the aubergines, then crumble over the feta. Bake for about another 15 minutes or until the tomato sauce is bubbling.

Notes

I served my eggplant halves in two separate dishes, but if you don't have two small suitable dishes, you can easily bake both in the same, slightly larger, dish. Obviously this dish is also very easy to double up on if you want to serve more than two.
The tomato sauce I used is just a simple marinara sauce. Why not make a double batch and use the rest as a simple pasta or pizza sauce?
This dish is equally good served hot or a bit cooler (the greeks often serve this kind of dish at room temperature).
Serve alone with fresh crusty bread or garlic bread (unless you need the meal to be gluten-free, of course, in which case forget the bread!), with grilled meats, or as a simple side dish.

Nutrition

Calories: 453kcal | Carbohydrates: 25g | Protein: 9g | Fat: 36g | Saturated Fat: 10g | Cholesterol: 37mg | Sodium: 1927mg | Potassium: 923mg | Fiber: 8g | Sugar: 17g | Vitamin A: 465IU | Vitamin C: 23.5mg | Calcium: 292mg | Iron: 2.9mg