Aubergine and Feta Bake with Tomato Sauce
Why this recipe works
- Layered savoury flavour: Roasted aubergine, garlicky tomato sauce, oregano and feta build depth without a long cooking time.
- Fresh finish: Lemon added after baking cuts through the richness of the olive oil and feta, keeping the dish lively.
- Soft, bubbling bake: The aubergine turns tender in the oven while the tomato sauce and cheese settle into a warm, spoonable dish.
Get the most out of this recipe
Ingredient notes
- Choose firm aubergines: Look for aubergines with glossy skin and a firm feel; softer ones can collapse too much during roasting.
- Season with the feta in mind: Feta brings noticeable saltiness, so taste the tomato sauce before baking and season cautiously.
- Add lemon at the end: Finishing with lemon after baking keeps the citrus bright rather than letting it cook into the sauce.
Common mistakes
- Under-roasting the aubergine: Roast the slices until tender and browned at the edges; pale aubergine can make the bake taste watery.
- Leaving the sauce too loose: Simmer the tomato sauce until slightly thickened so it coats the aubergine rather than flooding the dish.
- Adding too much salt early: The feta seasons the bake as it melts and warms, so avoid heavy seasoning before the final taste.
Make-ahead tips
- Prepare components ahead: The aubergine and tomato sauce can be cooked ahead, then layered with feta when ready to bake.
- Reheat gently: Reheat in a 180°C (355°F) oven until piping hot, then add the lemon and parsley just before serving.
- Freeze in portions: Cool completely, freeze in portions, then thaw overnight in the fridge before reheating.
Serving ideas
- Serve with bread or grains: Crusty bread, rice, couscous or bulgur work well for catching the tomato sauce.
- Add something crisp: A cucumber salad or simple green salad gives contrast to the soft aubergine and feta.
- Finish fresh: Flat-leaf parsley and lemon keep the final dish bright and prevent it feeling too heavy.
Equipment you'll need
Ingredients
Instructions
- Heat the oven to 220°C (430°F). Slice the aubergines into 1.5 cm rounds, lay on a tray, drizzle with the olive oil and turn to coat.
- Roast the aubergine for 20 minutes, turning halfway, until tender and browned at the edges. Meanwhile, finely chop the garlic.
- Warm a splash of the olive oil in a saucepan over medium heat and cook the garlic for 30 seconds until fragrant. Add the tomatoes and 1 tsp of the oregano, then simmer for 8 to 10 minutes until slightly thickened.
- Lower the oven to 200°C (390°F). Spoon a little tomato sauce into a baking dish, add a layer of aubergine, then repeat with the remaining sauce and aubergine, finishing with sauce on top.
- Crumble over the feta and sprinkle with the remaining oregano. Bake for 15 minutes until bubbling and lightly golden on top.
- Finely chop the parsley and squeeze the lemon. Serve the bake hot with a generous squeeze of lemon and the parsley scattered over.
Recipe notes
Tips
- Roast the aubergine until properly browned; that caramelised edge keeps the bake from tasting watery.
- If you are sensitive to salt, taste the tomato sauce before baking and remember the feta will add plenty of seasoning.
- For anyone who should avoid unpasteurised dairy, choose feta made with pasteurised milk.
Substitutions
- Replace Feta cheese with goat-cheese for a creamier, tangier topping.
- Replace Fresh parsley with fresh-mint for a brighter finish.
- Replace Lemon with lime for a sharper citrus note.
Storage
- Refrigerate up to 3 days
- Cool completely, then cover and refrigerate. Reheat in a 180°C (355°F) oven for 15 to 20 minutes until piping hot; add the lemon and parsley after reheating. Freeze in portions for up to 2 months and thaw overnight in the fridge before reheating.
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Recipe overview
- Servings: 3 servings
- Total time: 55min (20min active)
- Difficulty: Easy
- Cuisine: Greek
-
Allergens:
Milk
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