I realise this recipe comprises ingredients to be found elsewhere (e.g., it’s quite like eggplant parmigiana), but I can say without a shadow of a doubt that my sister and I consumed it last night with delight and regret: delight in its yumminess – regret in the eggplant’s not being a larger one.
What the scoring and baking of the eggplant did was to add a different dimension to the taste. We were able to eat all that garlic with absolute impunity, as well as the entirety of the eggplant’s skin. It was simply – wunderbar !
You might think it tiresome to have to bake and then re-bake, but you shouldn’t: have a glass of something you like, and talk of other things !
Baked eggplant with tomato & feta
- 1 eggplant sliced in half lengthwise and scored criss-cross (like you do a mango)
- feta to taste
- 50ml olive oil
- 5 cloves of garlic sliced
- 4 ripe tomatoes chopped smallish (I did 16ths)
- ½ 170g can tomato paste
- fresh basil
- 1 tsp sugar
- ½ tbsp balsamic vinegar
- Preheat the oven to 200C.
- Brush the eggplant with plenty of olive oil, sprinkle with a bit of salt and then bake face-down in a baking dish for about 35 minutes or until the flesh is soft. This will depend largely upon your … erhmm … ‘scorings’ in the eggplant: the closer the quicker cooked. Is that logic or what ?! :D You need to check how it’s going at half an hour.
- Meanwhile, make the tomato sauce: heat the olive oil on medium heat in a pan with a large surface area, then add the garlic. Cook for a couple of minutes (don’t brown the garlic !) then add the chopped tomatoes, basil, tomato paste, ½–¾ cup water and season. Let simmer for about 15 minutes, then add the sugar and balsamic vinegar and stir in.
- Pour the tomato sauce over the egplant halves and crumble over the feta, as thickly as you like.
Bake for about another 10 minutes or until the tomato sauce is bubbling.
It will be my preference, next time I make this dee-lishus meal, to use thickly-sliced bocconcini rather than feta; but my sister is an LCHF eater and LOVES feta, so that was it.
Serve with a salad: you don’t need cooked vegies with this.
And I reckon I deserve a pat on the back for having found meals to suit P’s LCHF intake and my vegetarianism at the same time.