Aubergine Feta Bake

A suitable light starter or supper dish, and is even more delicious if made with your own homemade fresh tomato sauce – try my Jules Fresh Tomato Sauce

If cooking as a main meal, try out my pickled cucumber salad recipe – works well with this dish Pickled Cucumber Salad

25 minutes

1 hour

180ºC

Ingredients

1 large aubergine or 2 small
1 x 737g tomato pasta sauce
125g feta cheese
Olive oil
Freshly ground black pepper
Fresh parsley garnish

Instructions

Prepare aubergine:
01 Wash aubergines. Dry, slice in half and cut into chunks. Place in a colander and sprinkle with salt. Leave for 10 minutes for juices to run.
02 Fry aubergines in hot oil until soft and coloured brown. You will need plenty of olive oil for this.
Assemble to bake:
03 Place aubergines in a lightly oiled baking dish. Pour over the tomato sauce and top with chunks of feta cheese. Season well with black pepper – no need to add salt as the feta can be salty. .
04 Bake in a moderate oven for an hour or until well cooked. Serve hot with plenty of fresh parsley, homemade bread and a cucumber salad

Notes

If you can, best to taste your feta before you buy, to make sure its of the low salt variety and remember NOT to add salt to the final dish. GREAT eaten hot or cold.