top of page

Aubergine & feta bake

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 aubergines

  • Olive oil

  • 2 red onions

  • 2 garlic cloves

  • 1 tbsp turmeric

  • Half to 1 tsp of chilli powder

  • 500ml passata

  • A few large handfuls of baby spinach (I actually used frozen as no fresh)

  • 150g feta

  • 1 lemon

  • 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!


35 views0 comments


bottom of page