Baked Eggplant with Tomato Sauce and Feta

Name: Baked Eggplant with Tomato Sauce and Feta
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 8
Ingredients: 6 Argitiki eggplants (light purple skin with thin white lines, like tsakoniki) or flaska eggplants, cut into 0.5 cm thick lengthwise slices; 3 dried onions, finely chopped; 2 cloves garlic, finely chopped; 3 ripe tomatoes, peeled and finely chopped; 0 a little sweet paprika; 250 g feta (or mizithra), cut into medium cubes; 1 cup olive oil; 0 salt, freshly ground pepper

A classic Cretan dish, this baked eggplant is layered with a rich, slow-cooked tomato sauce and chunks of feta, then baked until the cheese is slightly melted and golden.

Prep30 min
Cook1h
Total1h 30m
DifficultyMedium
Servings8

This is a dish often prepared in Crete during autumn gatherings, when seasonal eggplants are at their sweetest. The eggplants are first roasted until tender, then layered with a slowly simmered tomato sauce and creamy feta, creating a comforting and flavorful main course.

Serve it warm or at room temperature, as a main dish with crusty bread or as a side to grilled meats. The combination of sweet roasted eggplant, tangy tomato sauce, and salty feta is a true taste of the Greek countryside.

Ingredients

Servings 8

6 Argitiki eggplants (light purple skin with thin white lines, like tsakoniki) or flaska eggplants, cut into 0.5 cm thick lengthwise slices
3 dried onions, finely chopped
2 cloves garlic, finely chopped
3 ripe tomatoes, peeled and finely chopped
0 a little sweet paprika
9 oz feta (or mizithra), cut into medium cubes
1 cup olive oil
0 salt, freshly ground pepper

Converted amounts are rounded.

Method

Optionally, salt the eggplant slices and let them drain in a colander for 20-30 minutes.
Rinse them and pat dry thoroughly.
Preheat the oven to 350°F.
Brush the slices with a little of the olive oil and arrange them in a large baking dish, at most in two layers.
Bake for 30-40 minutes, until golden and softened well.
Meanwhile, in a medium saucepan, add 4 tablespoons of the remaining olive oil and 3-4 tablespoons of water.
Add the onions and garlic and sauté-steam for a few minutes over medium heat, until the water evaporates.
Add the tomatoes, salt, pepper, and paprika, stir, and bring to a boil.
Lower the heat significantly and simmer the sauce for 40-45 minutes.
During this time, gradually add the remaining olive oil, until the sauce thickens.
Add the feta, stir, and remove from heat.
Take the eggplants out of the oven, but do not turn off the oven.
Grease a medium-deep baking dish and layer the eggplant slices and sauce alternately, finishing with sauce.
Return to the oven and bake for 10 minutes, until the feta pieces are slightly melted and golden.
Let the dish cool to room temperature before serving.

💡 Tips

If you prefer a milder flavor, you can omit the optional salting step.
Serve with crusty bread to soak up the delicious sauce.
This dish tastes even better the next day, as the flavors meld together.

#Greek #Mediterranean #Vegetarian #Feta #Oven-baked #Summer

Inspired by a recipe from Γαστρονόμος

Baked Eggplant with Tomato Sauce and Feta

Ingredients

Method

💡 Tips

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