Greek Eggplant Fetta Bake

Serves 6
Time 45 minutes


4 eggplants

4 tbsp extra virgin olive oil 

1kg ripe tomatoes, diced

½ cup fresh basil, chopped

4 garlic cloves, minced

200g traditional fetta


Preheat the oven to 180°C. 

Cut the eggplant lengthways into slices approximately 1.5cm thick. Brush the eggplants with olive oil on both sides. 

Heat a non-stick frying pan (do not add extra oil other than what is already on the eggplants, the eggplants can act as a sponge for oil) and fry the eggplant on both sides until golden brown. Cook for 6-8 minutes turning halfway.

Place the eggplants at the bottom of an oven bake tray to make a bed of eggplant (layer slices on top of each other, ensure the whole bottom of the tray is covered). 

In a separate bowl combine the tomatoes, basil, and garlic then stir to combine.  

Season the tomato mixture with salt and pepper and then place it over the eggplant. 

Bake for 20 minutes. Use your hands to crumble the feta over the dish before serving.