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IT

Baked aubergine with tomato, feta and oregano and wholemeal bread

Sliced aubergine baked with tomato sauce and gratinated feta.

  • 45 min
  • 1 serving
  • Vegetarian
  • Greek cuisine
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Baked aubergine with tomato, feta and oregano and wholemeal bread

Per serving

Calories
475 kcal
Protein
18.5 g
Carbohydrates
56.8 g
Fat
21.9 g

Values computed from the ingredients with USDA FoodData Central and the CREA tables.

Ingredients

For 1 serving

  • Eggplant300 g
  • Chopped tomatoes150 g
  • Feta50 g
  • Whole wheat bread60 g
  • Extra virgin olive oil10 g
  • Garlic1 clove
  • Dried oreganoto taste
  • Saltto taste

Contains: gluten, lactose,

In season: July – September

Method

  1. Turn the oven on to 200 °C. Wash the aubergine and slice it about 1 cm thick.
  2. Heat a griddle well over a high heat and cook the slices for 3 minutes per side, until soft and well marked; salt them.
  3. Meanwhile season the tomato pulp with the finely chopped garlic, oregano and a pinch of salt.
  4. In a baking dish alternate layers of tomato and aubergine, finishing with tomato; top with the crumbled feta and a drizzle of oil.
  5. Bake for 25 minutes, until the sauce is bubbling at the edges and the feta is golden.
  6. Leave to rest for 5 minutes so the layers settle, and serve with the wholemeal bread.

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