Eggplant and Tomato Bake with Feta
Method
Prepare the Vegetables: Preheat the oven to 190°C (170°C fan/Gas Mark 5). Slice the aubergine into 1.25 cm rounds and lightly season both sides with salt. Set the slices aside for 10 minutes to allow the moisture to be drawn out, which helps reduce bitterness. Meanwhile, slice the tomatoes into rounds. Pat the aubergine dry with kitchen paper to remove excess moisture.
Layer the Vegetables: In a medium-sized baking dish, arrange the aubergine and tomato slices in alternating layers, slightly overlapping them. Drizzle the extra virgin olive oil evenly over the vegetables and season generously with salt and freshly ground black pepper.
Bake the Vegetables: Place the baking dish in the preheated oven and bake for 25 minutes until the aubergine is tender and the tomatoes begin to soften. During the last 5 minutes of baking, sprinkle the crumbled feta cheese over the top of the dish, allowing it to melt slightly and add a creamy texture.
Serve: Once baked, remove the dish from the oven and let it cool for a few minutes. Serve the aubergine and tomato bake as a side dish or over wholegrain couscous for a heartier meal. Garnish with fresh herbs such as parsley or basil for added flavour and a burst of colour.
This Eggplant and Tomato Bake with Feta combines the tender richness of roasted eggplant and sweet tomatoes, with the salty tang of feta cheese. Perfectly baked, this dish can be served as a side or a light vegetarian main course with whole grains like couscous or quinoa, offering a healthy and satisfying meal with anti-inflammatory benefits. Spaghetti Squash with Tomato Sauce
Nutrition Facts
Per serving
