Eggplant Cubes in Tomato Sauce with Feta
Simple Recipes Lacto-Ovo Vegetarian Recipes Budget Recipes Cheese Vegetables Vegetable Dishes Greek
The tenth recipe using Greek-style tomato sauce! My sister-in-law came up with the idea (or craving!) last week to make eggplant saganaki, a vegetarian version of mussels saganaki. I made the sauce over the weekend and yesterday I just assembled the rest of the ingredients. In 25 minutes, dinner was ready.
Ingredients
1 small eggplant (about 300g)
1 medium onion (about 80g)
250ml Greek-style tomato sauce
100ml water
1 teaspoon dried oregano
40g goat/sheep feta cheese
2-3 tablespoons olive oil + a little oil for drizzling on the eggplant
salt
Servings: 2
How to prepare eggplant cubes in tomato sauce with feta
- Peel the eggplant completely or partially. Cut into cubes of about 1.5cm. Place on a baking tray (lined with parchment paper), drizzle with a little oil, and sprinkle with salt. Roast at 200°C for 20 minutes (until golden and cooked through), stirring once during this time.
* instead of roasting, the eggplant cubes can be fried in oil in batches until golden and cooked; after removing all from the pan, continue with step 2 (sautéing the onion) in the same pan - Meanwhile, finely chop the onion. Sauté on low heat in olive oil until soft (about 5 minutes).
- Add the tomato sauce and water and simmer covered, on low heat, for 10 minutes (just until the onion is cooked).
- Remove the pot from heat and add the crumbled feta and oregano to the sauce. Stir.
- Add the roasted eggplant cubes. Bring the contents to a boil, then immediately turn off the heat and cover. Let it sit for 10 minutes to blend the flavors.
- Serve with fresh bread, pita, or Lebanese flatbread.
Onion and tomato sauce simmered
Adding feta and oregano
Roasted eggplant cubes
Adding eggplant to the sauce
