Baked Eggplant With Feta & Tomato

VEG | P | GF | SF | K

How It's done:


2 medium eggplants cut lengthwise
4 Roma tomatoes, chopped
1 tablespoon olive oil
1 tablespoon fresh rosemary
1 tablespoon fresh basil
2 cloves garlic. Peeled and minced
50g feta cheese, crumbled


Preheat the oven to 250 degrees Celsius and line a baking tray with foil. Lay eggplants on the baking tray. In a small bowl, combine all filling ingredients. Scoop out the centre of the eggplants and fill with the filling mixture. Brush oil over the eggplant and bake for 30 mins or until cooked through. Remove from oven and sprinkle with fresh basil to serve.

Cooking Time

30 min