Aubergine Feta

This Vegan Aubergine Feta is made by baking eggplant in a garlicky tomato sauce
with homemade plant-based tofu feta. Served with fresh basil for a fragrant,
herby, flavorful dish.

Servings: 3 people

Author:

Prep Time
5 minutes

Cook Time
55 minutes

Total Time
1 hour

Course:

Main Course Dinner

Cuisine:

greek

Keywords:

baked eggplant vegan feta braised eggplant tofu feta

Instructions

1 Preheat oven to 400F.
2 In a large cast iron or Dutch oven, warm 2 tablespoons olive oil over medium
heat. Add 1 teaspoon salt and stir. Place eggplant face down and cook for 5
minutes, undisturbed. Transfer to a plate using tongs, flesh side up.
3 Add remaining tablespoon oil and reduce heat to medium-low. Add garlic, 1
teaspoon salt, and black pepper. Sauté 3-4 minutes, or until golden. Add diced
tomatoes and sugar, adding more salt and pepper to taste. Bring to a simmer,
then turn off heat.
4 Nestle the eggplant in the skillet. Break apart the feta if needed, and nestle
into the dish, spread evenly throughout. Scatter basil leaves over top. Reserve
some fresh basil for garnishing.
5 Bake uncovered for 40-45 minutes. The aubergine should be soft, and the top of
the dish should be browned. Use tongs to flip the eggplant up and drizzle
balsamic over top. Serve with warm, crusty bread and extra fresh basil.

Aubergine Feta

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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