Our Favourite Greek Baked Eggplant With Tomato & Feta
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
1 hr
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Total Time
1 hr 10 mins
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Servings
2 to 4
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Calories
453 kcal
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Course
Appetizer
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Cuisine
Mediterranean
Our Favourite Greek Baked Eggplant With Tomato & Feta
Description
Our Favourite Greek Baked Eggplant With Tomato & Feta uses halved eggplants scored for roasting until soft. The tomato sauce is prepared by gently cooking garlic in olive oil, then adding tomatoes, herbs, salt, and pepper, simmered to develop flavor and finished with sugar and balsamic vinegar for depth. Once the sauce is poured over the roasted eggplant and crumbled feta added, it bakes a second time until bubbling. This method results in tender eggplant absorbing the vibrant tomato sauce, complemented by creamy, salty feta.
The dish can be served as a main or side, paired with crusty or garlic bread, and complements grilled meats or roasted potatoes. It can be enjoyed hot or at room temperature, following Greek tradition, making it convenient for meals or gatherings.
Prepare ahead by baking eggplant and assembly, then refrigerate covered until ready to bake again for serving. The tomato sauce can be made in double portions for use in other dishes like pasta or pizza and freezes well. Baking in one larger dish or two smaller dishes works equally well.
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 garlic sliced, cloves
- 14 ounces tomato 400 grams = 1 can, chopped
- ½ bunch basil optional, fresh
- 1 teaspoon salt
- black pepper to taste
- 1 teaspoon sugar
- 0.5 tablespoons balsamic vinegar
Instructions
- Preheat the oven to 200C/390F. Brush the eggplant with a generous amount of olive oil, and sprinkle with a bit of salt.
- Bake each eggplant 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 the sauce 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 eggplant/aubergines, then crumble over the feta. Bake for about another 15 minutes or until the tomato sauce is bubbling.
Notes
- You can bake both eggplant halves together in a single larger baking dish if separate small dishes aren't available.
- When short on time, substituting a quality jarred pasta sauce for the homemade tomato sauce works well.
- For make-ahead, bake the eggplant and assemble with sauce and feta; refrigerate covered and bake again before serving.
- Extra tomato sauce can be frozen to use later for pasta or pizza.
- The dish serves two as a main or four as a side, and pairs well with breads or grilled meats.
- Serving it at room temperature is traditional and allows the flavors to meld.
- Try adding Italian pangrattato on top for additional texture and flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2to 4
Amount Per Serving
Calories 453 kcal
% Daily Value*
| Calories | 453kcal | 23% |
| Carbohydrates | 25g | 8% |
| Protein | 9g | 18% |
| Fat | 36g | 55% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 37mg | 12% |
| Sodium | 1927mg | 80% |
| Potassium | 923mg | 20% |
| Fiber | 8g | 32% |
| Sugar | 17g | 34% |
| Vitamin A | 465IU | 9% |
| Vitamin C | 23.5mg | 26% |
| Calcium | 292mg | 29% |
| Iron | 2.9mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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