Aubergine and feta bake

Recipe from: 8/1/2003 12:00:00 AM

Ingredients 10
Servings 1


Serving Change
  • 2
    large aubergines, sliced lengthways
  • 15
    olive oil
  • 1
    large onion, finely chopped
  • 3
    cloves garlic, crushed
  • 2
    red peppers, deseeded and chopped
  • 8
    ripe tomatoes, peeled and chopped
  • 5
  • salt and milled pepper
  • 30
    mixed fresh herbs - oregano, Italian parsley and basil
  • 130
    feta cheese


Lightly brush sliced aubergine with olive oil.
Grill until golden under a preheated grill or in a griddle pan.
Meanwhile, make a fat-free tomato and pepper sauce: place onion, garlic, peppers, tomatoes, sugar, seasoning and herbs in a pot.
Cover and bring to the boil.
Reduce heat, remove lid and simmer for 20 to 30 minutes, until the suace is thick and still quite chunky.
Lightly spray an oven-to-table dish with olive oil spray.
Begin with a layer of grilled aubergine.
Spoon over a layer of tomato sauce, and crumble over about 45 ml feta cheese.
Repeat process until all ingredients are finished, ending with a layer of aubergine.
Bake in a preheated 200 °C oven for 20 minutes.
Serve with crusty bread and a green salad.

To peel tomatoes, make a shallow cross in the bottom of each tomato, plunge into boiling water and leave for 5 to 10 minutes.
Remove and the skins will slip off.

Values (per portion): Energy 812 kJ; Carbohydrate 16g; Protein 9g; Fat 9g.


Read more on: bake  |  grill


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