Baked Aubergines With Feta

Instructions

1. Step 1

   Heat the oven to 220°C. Line a baking sheet with baking parchment.

   Cookware: baking parchment, baking sheet

2. Step 2

   Score the aubergine flesh without cutting through the skin. Brush the cut surfaces with 2 tbsp (30 ml) olive oil and season with ⅝ tsp (4 gr) salt, then arrange the halves cut-side down on the baking sheet.

   Ingredients used: 2.0 piece Eggplant, 30.0 ml Olive Oil, 4.0 gr Salt

   Cookware: baking sheet, Chef Knife, cutting board

3. Step 3

   Roast until the aubergines begin to soften and brown underneath.

   Timer: 25 min (fixed)

   Cookware: baking sheet

4. Step 4

   Meanwhile, warm the remaining 1 tbsp (15 ml) olive oil in a frying pan over medium heat. Add the onion and cook until softened.

   Timer: 5 min (fixed)

   Ingredients used: 15.0 ml Olive Oil, 1.0 piece Onion

   Cookware: frying pan, wooden spoon

5. Step 5

   Add the garlic and cook briefly, then stir in the cherry tomatoes, oregano, remaining salt, and black pepper. Cook over medium heat until the tomatoes soften into a chunky topping.

   Timer: 8 min (fixed)

   Ingredients used: 300.0 gr Cherry Tomato, 8.0 gr Garlic, 1.0 gr Ground Black Pepper, 2.0 gr Oregano, 2.0 gr Salt

   Cookware: frying pan, wooden spoon

6. Step 6

   Turn the aubergines cut-side up. Spoon over the tomato mixture, scatter with the feta, and bake until the flesh is completely tender and the feta is lightly browned.

   Timer: 15 min (fixed)

   Ingredients used: 200.0 gr Feta Cheese

   Cookware: baking sheet

7. Step 7

   Drizzle the baked aubergines with lemon juice, scatter with parsley, and serve warm.

   Ingredients used: 15.0 ml Lemon Juice, 15.0 gr Parsley

   Cookware: baking sheet