Aubergine, Feta Cheese, and Tomato Bake Recipe | Savory, Hearty, and Perfectly Roasted

This Aubergine, Feta Cheese, and Tomato Bake is a wonderful combination of roasted vegetables, tangy feta cheese, and fresh tomatoes, all baked together in a simple, savory dish. The aubergines become soft and tender, the tomatoes burst with juiciness, and the feta cheese adds a creamy, salty element that brings everything together.

The best part about this recipe is that it’s incredibly easy to prepare, making it perfect for busy weeknights or casual gatherings. It’s also a great option for those looking for a healthy, vegetarian meal that’s packed with flavor. Let’s take a look at how to make this simple yet mouth-watering bake!

What Is Aubergine, Feta Cheese, and Tomato Bake?

This dish is a Mediterranean-inspired bake that combines roasted aubergines (eggplants), fresh tomatoes, and crumbled feta cheese. The aubergines are first sliced and roasted to bring out their natural sweetness, then layered with juicy tomatoes and topped with feta. Everything is baked together until golden and bubbly, creating a rich, comforting meal.

The feta cheese provides a tangy, creamy flavor that complements the tender vegetables, and the tomatoes add a burst of freshness. It’s a satisfying and balanced meal that’s full of vibrant flavors.

Ingredients You’ll Need

This dish uses simple, fresh ingredients that you likely already have in your kitchen.

For the bake

• 2 large aubergines (eggplants), sliced into rounds
• 2–3 medium tomatoes, sliced
• 1/2 cup crumbled feta cheese
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 teaspoon dried oregano (or fresh if preferred)
• 1/2 teaspoon garlic powder (optional)
• Fresh basil or parsley for garnish (optional)

For the sauce (optional)

• 1/4 cup tomato passata or marinara sauce (for extra flavor)
• 1 teaspoon balsamic vinegar (optional, for a tangy kick)

These ingredients come together to create a flavorful and nutritious dish that’s simple to prepare yet packed with vibrant flavors.

How to Make Aubergine, Feta Cheese, and Tomato Bake

This recipe is super easy to make and requires minimal prep time. Follow these steps for a perfect, flavorful bake.

Step-by-Step Instructions

1. Preheat the oven
   • Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it with olive oil.
2. Prepare the aubergines
   • Slice the aubergines into rounds, about 1/2 inch thick. If the aubergines are large, you can cut them in half lengthwise first and then slice them.
   • Lay the aubergine slices on the baking sheet in a single layer. Drizzle with olive oil, and season with salt, pepper, and garlic powder (if using).
   • Roast the aubergine slices in the oven for 20–25 minutes, flipping them halfway through, until they are golden brown and tender.
3. Prepare the tomatoes and feta
   • While the aubergines are roasting, slice the tomatoes into rounds and crumble the feta cheese into small pieces.
   • If you’re using tomato passata or marinara sauce, spread a thin layer of it on the bottom of your baking dish.
4. Assemble the bake
   • Once the aubergines are roasted, remove them from the oven and layer the aubergine slices in a baking dish.
   • Add a layer of sliced tomatoes on top of the aubergines. Season with a little salt, pepper, and oregano.
   • Crumble the feta cheese over the top and sprinkle some more oregano for extra flavor.
5. Bake the dish
   • Place the baking dish in the oven and bake for an additional 10–15 minutes, until the feta is golden and bubbly, and the tomatoes have softened.
6. Garnish and serve
   • Remove the dish from the oven and let it cool for a few minutes. Garnish with fresh basil or parsley, and drizzle with balsamic vinegar (if desired) for a tangy finish.
   • Serve warm and enjoy!

Tips for the Best Aubergine, Feta Cheese, and Tomato Bake

Here are a few tips to ensure your bake turns out perfectly every time:

• Use firm aubergines: Choose aubergines that are firm and glossy. Overripe aubergines can become soggy when cooked.
• Roast the aubergines thoroughly: Don’t rush the roasting process. The aubergines should be golden and tender before assembling the bake. This will ensure they hold their shape in the final dish.
• Balance the salt: Feta cheese is quite salty, so be mindful of how much salt you add to the vegetables or sauce. Taste as you go to avoid over-seasoning.
• Try adding herbs: Fresh basil, oregano, or even thyme would complement the flavors of the dish. You can sprinkle them on top before baking or after serving.

This dish is so simple but brings together flavors that feel fresh, light, and indulgent at the same time.

What to Serve with Aubergine, Feta Cheese, and Tomato Bake

This bake can be served as a stand-alone main dish or alongside other Mediterranean-inspired sides.

Perfect pairings

• Rice: Serve with couscous, quinoa, or a side of brown rice to soak up any juices from the bake.
• Salad: A simple green salad with a lemon vinaigrette would balance the richness of the feta cheese and roasted aubergines.
• Bread: Serve with crusty bread or pita to dip into any leftover sauce.
• Grilled meats: This dish pairs wonderfully with grilled chicken, lamb, or fish for a more substantial meal.

For drinks

• A crisp white wine like Sauvignon Blanc or Pinot Grigio works well with this light, vegetable-based dish.
• A glass of sparkling water with lemon or a light iced tea would also be refreshing and complement the flavors.

Health Benefits of Aubergine, Feta Cheese, and Tomato Bake

This dish isn’t just delicious; it’s also packed with health benefits:

• Aubergines (eggplants) are low in calories and high in fiber, which aids digestion and helps keep you full longer.
• Tomatoes are rich in vitamin C and antioxidants like lycopene, which support heart health and skin protection.
• Feta cheese adds protein and calcium to the dish, though you can reduce the amount for a lighter meal.
• Olive oil is a healthy fat that provides omega-3 fatty acids, supporting brain and heart health.

This bake is a great option for anyone looking for a nutrient-dense, vegetarian dish that’s both satisfying and healthy.

Make-Ahead Tips

This dish can be made ahead, making it perfect for meal prep or dinner parties.

• Prepare the aubergines ahead: You can roast the aubergine slices and store them in the fridge for up to 2 days. When you’re ready to bake, simply layer them with the tomatoes and feta and bake as directed.
• Assemble ahead: You can assemble the entire dish (without baking it) and store it in the fridge for up to 2 days before baking. When you’re ready to serve, bake it as instructed.
• Leftovers: Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven to keep the texture intact.

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FAQS

1. Can I use a different cheese instead of feta?

Yes! If you don’t like feta, you can substitute it with goat cheese, ricotta, or even mozzarella. Each cheese will bring a slightly different texture and flavor, but they’ll all complement the vegetables well.

2. Can I use regular eggplant instead of baby aubergines?

Yes! If you’re using regular eggplant, just cut it into slices or cubes. The cooking time will be the same, but make sure to salt the eggplant and let it sit for about 15 minutes to draw out excess moisture, which can make it soggy.

3. How can I make this dish vegan?

To make this dish vegan, you can substitute the feta cheese with a vegan cheese alternative like cashew cheese or nutritional yeast for a cheesy flavor. Alternatively, you can leave out the cheese for a lighter, vegetable-based version.

4. Can I make this dish ahead of time?

Yes, you can make the dish ahead. Simply roast the aubergines and prepare the other ingredients. Store them separately in the fridge until ready to assemble and bake. You can also assemble the dish completely and refrigerate it for up to 2 days before baking.

5. Can I use a different herb instead of thyme?

Yes! While thyme complements the dish perfectly, you can experiment with other herbs like rosemary, oregano, or basil, depending on your flavor preferences.

6. How do I prevent the dish from being too watery?

Make sure to roast the aubergine slices until they are golden and tender, which helps remove excess moisture. Additionally, drain any liquid from the tomatoes before adding them to the dish. You can also cook off any moisture from the sauce if you use one.

7. Can I freeze this dish?

Yes, you can freeze this dish before baking. Assemble it in a freezer-safe container and store it for up to 2 months. When ready to serve, thaw it overnight in the fridge and bake as directed.

8. What can I serve this bake with?

This bake is perfect with a side of rice, couscous, or quinoa. It also pairs wonderfully with a simple green salad or roasted vegetables.

9. How long will leftovers last?

Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave. The flavors will continue to develop and taste even better the next day!

10. Can I use a different vegetable instead of aubergines?

Yes! You can substitute aubergines with zucchini, bell peppers, or even squash. Just make sure to slice them into similar thicknesses for even cooking.