This is a spicy version of a traditional 'aubergine parmigiana' so makes an interesting twist! I came across (a version) of this recipe when I had limited food in my fridge - and searched for things to cook with aubergine and feta!
2 red onions
2 garlic cloves
1 tbsp turmeric
Half to 1 tsp of chilli powder
A few large handfuls of baby spinach (I actually used frozen as no fresh)
Flat leaf parsley
Quinoa, couscous, or bulgar wheat
Leafy salad to serve
Heat oven to 220/200 fan.
Cut off the tops of the aubergine and slice lengthways into 1 cm thick pieces
Arrange slices on 2 baking trays, drizzle or brush with 1 tbsp olive oil and season with salt and pepper
Roast in oven for 15-20mins until soft and golden
Whilst aubergines are roasting, peel and thinly slice the onions, finely chop or crush the garlic.
Heat 1tbsp olive oil in a pan and then add the onions, garlic, turmeric and chilli powder and fry for 4-5 mins until the onions have softened.
Add the passata to the pan and bring to the boil and then simmer for 10 mins. Add the spinach and then stir until wilted.
Reduce the oven temperature to 200/180 fan.
In an ovenproof dish - arrange a third of the aubergines, the layer a third of the passata mix, and then crumble a third of the feta. Repeat this layering process until you've used it all up. Bake in the oven for 20 mins.
Chop up some parsley and grate the lemon zest.
Cook the couscous, bulgar wheat or quinoa as per the instructions. Then add the parsley and zest, mix well. Squeeze over the juice of the lemon.
Serve alongside the aubergine bake on a plate - with a leafy salad if you fancy!