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Baked eggplant slices with tomato, basil and feta cheese

Published on November 12, 2014 | By |
    • Yield
    • 4
    • Difficulty Level

Ingredients

  • 4 organic eggplants
  • 1 can of organic whole cherry tomatoes
  • 2 cloves of garlic, sliced
  • 6 organic potatoes, quartered lengthwise
  • 1 cup fresh basil leaves, coarsely chopped
  • Juice of one fresh lemon
  • 1 cup sheep’s milk feta cheese, crumbled
  • ¼ cup extra virgin olive oil, and 2-3 tbsp. to brush the eggplants
  • 2 tbsp. dried mountain-grown oregano
  • Sea salt, freshly ground black pepper

Directions

  • 1. Preheat oven to 250°c/480°f.
  • 2. Slice the eggplants into ½ inch (1cm) slices.
  • 3. Brush eggplant slices with olive oil thoroughly on both sides.
  • 4. Place on a cookie sheet lined with aluminum foil.
  • 5. Bake in oven until light brown on both sides. (Do not overcook)
  • 6. In the meantime, pour the tomatoes into a pot and simmer over medium heat until slightly thickened.
  • 7. Reduce heat and add the olive oil and garlic and cook for another 7 minutes.
  • 8. Turn heat off and add the basil, salt and pepper.
  • 9. To prepare the potatoes, place in a bowl. Add the lemon juice, 2 tbsp. olive oil, very little salt, black pepper and oregano. Mix thoroughly.
  • 10. Remove eggplant slices from cookie sheet and arrange in a shallow baking dish.
  • 11. Cover the eggplants with the tomato sauce. Add the potatoes to the baking dish and ¼ cup of water.
  • 12. Bake in the oven at 180°c/360f for about 1 hour or until the potatoes are completely cooked.
  • 13. Remove from the oven and top with the crumbled feta cheese.
  • 14. Enjoy with a large romaine lettuce and green onion salad and large kalamata olives.