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Aubergines roasted in the oven with onions and feta cheese

Preparation time: 15 minutes

Cooking time: 35-40 minutes


Serves: 2


  • 3 eggplants
  • 6 spoons of olive oil
  • 2 onions
  • 2 cloves of garlic
1 spoonful of Kyknos tomato paste
  • 1 spoon of brown sugar
400 grams of chopped tomato Kyknos
  • 100 grams of vegetable broth
  • 200 grams of coarsely grated feta cheese
  • 3 spoons of chopped parsley
  • Salt
  • Freshly ground pepper

Cooking method

On a cutting board with a sharp knife cut the aubergines into cubes, the onions into 4 and then into slices and mince the garlic.

Place a non-stick pan on a high heat to heat well and add half the olive oil.

Saute the eggplant cubes for 3-4 minutes until they get a nice color, sprinkling with salt and freshly ground pepper.

Place the eggplant cubes in a large bowl and put the pan back on high heat with the remaining olive oil.

Saute the onion and garlic for 2-3 minutes, until wilted but not colored, sprinkling with salt and freshly ground pepper.

Add the tomato paste, continue sauteing for another 1 minute, mixing well.

Add the chopped tomato, brown sugar and vegetable broth, mix well and once it boils, place the contents of the pan in the bowl with the eggplants, adding half the coarsely chopped feta cheese together with the chopped parsley and mix well and carefully.

Spread the aubergines in an ovenproof dish, add the rest of the coarsely broken feta on top, pour olive oil and bake in a preheated oven at 180°C for 35-40 minutes.

When the eggplants are ready, remove them from the oven, let them cool a little and serve in individual plates with some freshly ground pepper on top.