Our Favourite Greek Baked Eggplant With Tomato & Feta (Gluten-free)
A simple Mediterranean side dish of baked eggplant with tomato sauce and feta cheese.
Equipment
- mini casserole dishes with lids
- set of 2 frying pans with removable handles
Ingredients
Eggplant
- 1 whole eggplant/aubergine sliced in half lengthwise and scored all over
Baking Ingredients
- to taste olive oil for baking
- 3 ounces feta cheese
Tomato Sauce Ingredients
- 0.25 cups olive oil
- 5 cloves garlic sliced
- 14 ounces chopped tomatoes canned
- 0.5 bunch fresh basil optional
- 1 teaspoon salt
- to taste pepper
- 1 teaspoon sugar
- 0.5 tablespoons balsamic vinegar
Instructions
Preparation
- Preheat the oven to 200C/390F. Brush the eggplant with olive oil, and sprinkle with a bit of salt.
- Bake each eggplant half facedown in baking dishes for about 45 minutes or until the flesh is soft.
Tomato Sauce
- Heat the olive oil in a pan, add the garlic, and cook for a couple of minutes.
- Add the chopped tomatoes, fresh basil, salt, and pepper. Add water from the empty tomato can.
- Let the sauce simmer for about 15 minutes, then remove the herb sprigs. Stir in the sugar and balsamic vinegar.
Finishing Touches
- Pour the tomato sauce over the eggplant, crumble over the feta, and bake for another 15 minutes until bubbling.
Notes
Perfect served with grilled meat or by itself with garlic bread on the side.
Nutrition
Serving: 1servingCalories: 250kcalCarbohydrates: 15gProtein: 8gFat: 18gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 25mgSodium: 600mgPotassium: 700mgFiber: 5gSugar: 6gVitamin A: 200IUVitamin C: 15mgCalcium: 250mgIron: 2mg
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