Baked Aubergines with Tomato, Feta and Oregano
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Ingredients
- 3 aubergines
- 1 onion
- 2 garlic cloves
- 400 g tinned chopped tomatoes
- 1 tsp dried oregano
- 150 g feta cheese, crumbled
- 5 tbsp olive oil
- 10 g flat-leaf parsley
Nutrition (per serving)
- Calories
- 337 kcal
- Protein
- 9 g
- Carbohydrate
- 13.9 g
- of which sugars
- 11.8 g
- Fat
- 25.5 g
- of which saturates
- 8.1 g
- Fibre
- 7.4 g
- Salt
- 1.09 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oven to 200C (180C fan, gas 6). Halve the aubergines lengthways, score the flesh and brush with 2 tablespoons of the olive oil. Roast, cut side up, for 25 minutes until soft.
- 2
Meanwhile, finely chop the onion and crush the garlic. Warm the remaining oil in a pan and soften the onion for 6 minutes, then add the garlic and dried oregano for 1 minute.
- 3
Stir in the tinned chopped tomatoes, season well and simmer for 12 minutes until thickened.
- 4
Spoon the tomato sauce over the roasted aubergine halves and scatter with the feta.
- 5
Return to the oven for 10 minutes until the feta has softened.
- 6
Scatter with chopped parsley before serving.
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