Baked Eggplant with Feta

Ingredients

• 2 medium eggplants
• Salt
• 1 onion
• 1 clove garlic
• 2 tbsp Rapeseed oil
• 150 g passata (canned)
• 0.5 bunch Parsley
• 1 tsp Oregano
• Pepper
• 1 pinch chili flakes
• 300 g feta

Instructions

1. 1.

   Wash the eggplants and cut them in half lengthwise. Use a spoon to scoop out a little of the flesh from the center. Salt them lightly and set aside.

2. 2.

   Peel and finely chop the onion and garlic. Heat oil in a pan, then sauté the onion and garlic until translucent. Add the canned passata directly and simmer for about 5 minutes. Meanwhile, rinse the parsley, shake off excess water, and finely chop it. Mix roughly half of the parsley into the sauce and season with salt, oregano, pepper, and chili flakes.

3. 3.

   Pat the eggplants dry and brush them with the tomato sauce. Sprinkle the remaining parsley over the top.

4. 4.

   Line a baking tray with parchment paper, place the eggplants on it, and bake in a preheated oven at 200 °C (180 °C fan; gas: level 3) for about 35 minutes. During the last 10 minutes, crumble feta over the eggplants. Serve the baked eggplant with feta hot.