Baked Aubergines With Feta

Instructions

1. Step 1

   Heat the oven to 220°C. Line a baking tray with baking paper.

   Cookware: Baking paper, baking tray

2. Step 2

   Place the aubergine halves cut-side up on the prepared tray. Brush with 2 tbsp (30 ml) olive oil and season with ⅝ tsp (3 gr) salt and ¼ tsp (0.5 gr) ground black pepper.

   Ingredients used: 4.0 piece Eggplant, 0.5 gr Ground Black Pepper, 30.0 ml Olive Oil, 3.0 gr Salt

   Cookware: baking tray, Chef Knife, cutting board

3. Step 3

   Bake until the aubergine flesh is tender and lightly browned.

   Timer: 30 min (fixed)

   Cookware: baking tray

4. Step 4

   Meanwhile, heat the remaining 2 tbsp (30 ml) olive oil in a frying pan over medium heat. Add the red onion and cook until softened.

   Timer: 6 min (fixed)

   Ingredients used: 30.0 ml Olive Oil, 1.0 piece Red Onion

   Cookware: frying pan, wooden spoon

5. Step 5

   Add the garlic and dried oregano to the onion and cook until fragrant.

   Timer: 1 min (fixed)

   Ingredients used: 12.0 gr Garlic, 2.0 gr Oregano

   Cookware: frying pan, wooden spoon

6. Step 6

   Add the cherry tomatoes, ⅜ tsp (2 gr) salt, and the remaining ¼ tsp (0.5 gr) ground black pepper. Cook over medium heat until the tomatoes begin to soften and release their juices.

   Timer: 5 min (fixed)

   Ingredients used: 300.0 gr Cherry Tomato, 0.5 gr Ground Black Pepper, 2.0 gr Salt

   Cookware: frying pan, wooden spoon

7. Step 7

   Spoon the tomato mixture over the roasted aubergine halves and scatter the feta cheese on top. Return the tray to the oven and bake until the feta is lightly golden.

   Timer: 12 min (fixed)

   Ingredients used: 200.0 gr Feta Cheese

   Cookware: baking tray

8. Step 8

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

   Ingredients used: 15.0 gr Flat-Leaf Parsley, 30.0 ml Lemon Juice

   Cookware: baking tray