Healthy and Simple Aubergine & Feta Bake
Full of Mediterranean flavours, this aubergine and feta bake is very simple to prepare and cook, so useful when one needs to knock up a quick meal of a busy weekday. It also has the advantage of being healthy with aubergines being an excellent source of dietary fibre, vitamins and minerals. Aubergines are also rich in antioxidants, specifically nasunin that is found in the purple skin.
Start by preparing a tomato salsa by chopping and frying until translucent some shallots. I then added a 400g tin of Mutti chopped tomatoes, two teaspoons of minced garlic, salt, pepper and oregano. I wanted a slightly thick consistency to the salsa as that forms a layer between the aubergine slices, lasagne style, so I added a few handfuls of grated parmesan cheese. I then cut the aubergine rounds about 1 cm. thick, salted them and patted dry, which were then put on a baking tray and brushed with good extra virgin olive oil, then popping them in a pre-heated oven (450 F) for 15 to 20 minutes, lowering the oven temperature to 350 F.
When they are partly cooked, assemble the rounds in a baking dish. First a layer of single aubergine slices, then tomato salsa and a little cheese and a drop of olive oil, then the second layer and then the third topped with slices of Feta cheese and a drizzle of oil. The excess salsa is then spooned into the baking tray between the aubergine stacks and everything given a dusting of oregano.
Bake in the oven for about 30 minutes, serve and enjoy.
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