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Greek Aubergines Feta Bake

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  • 1 aubergine
  • 3 garlic cloves
  • 400g chopped tomatoes
  • 100g feta
  • 3 tbsp fresh basil
  • 1 tbsp fresh oregano
  1. Preheat the oven to 180ºC
  2. Cut 1 aubergine in half and score crosses into their flesh without cutting the skin
  3. Drizzle oil over the faces of the aubergines and place them face down in a baking tray and bake for 45 minutes
  4. Meanwhile chop 3 garlic cloves and fry it in a drizzle of oil for about 60 seconds
  5. Add 400g chopped tomatoes, 3 tbsp fresh basil and 1 tbsp fresh oregano and bring to the boil
  6. Turn the heat down and simmer for about 30 minutes
  7. 30 minutes
  8. Pour the tomato mixture over the aubergine in the baking tray and crumble 100g feta evenly over the top
  9. Bake for a further 15 minutes
  10. 15 minutes
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