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