Aubergine and Feta Bake

With the cold, grey weather outside I’ve been craving a lot of warm and comforting meals and this has been one of my favourites lately. Baked aubergines with a rich tomato sauce and melted feta, so so yummy.



  • 2 aubergines
  • A can of chopped tomatoes
  • 1 clove of garlic
  • 1 large fresh basil sprig
  • Olive oil
  • 1 table spoon tomato puree
  • Balsamic vinegar
  • 200g of feta cheese

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  1. Preheat your oven to 200°C.
  2. To prepare the aubergine:
    1. Slice the aubergine lengthways into thin slices and place on an oven tray on some baking paper.
    2. Brush some olive oil onto the slices and sprinkle with salt.
    3. Leave them in the oven for about 40 min, checking regularly to prevent thinner slices from burning.
  3. For the tomato sauce
    1. Finely dice the garlic and at to some olive oil in a sauce pan on medium heat and cook until brown.
    2. Add the tomato puree and a generous glug of balsamic vinegar. Then add in the chopped tomatoes, season with salt and black pepper and cook for a few more minutes.
    3. Add a small amount of boiling water on top and increase the heat to bring the sauce to a boil and let it thicken.
    4. Once thick, lower the heat and add in the chopped basil and leave it to cook for a fe more minutes.
    5. Finally take it off the heat to cool.
  4. Put the feta in a bowl and break it up using a fork.
  5. Once the aubergine slices have cooked in the oven, the sauce is ready and the feta has been prepared:
    1. Start by lining the bottom of an oven dish with a layer of aubergine slices, take care to avoid overlapping but try to coat the bottom completely.
    2. Then pour some of the tomato sauce on top and sprinkle with some of the feta.
    3. Repeat this two more times ending with a layer of sprinkled feta on top. Try to spread the aubergines, sauce and feta evenly through the three layers.
  6. Bake for around 30-40 minutes. The feta on top should appear soft and melted.






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