Baked Eggplant with Tomato Sauce and Feta, served with Spinach and Cucumber Salad Recipe

Baked Eggplant with Tomato Sauce and Feta, served with Spinach and Cucumber Salad

This dish combines the hearty flavors of baked eggplant with a tangy tomato sauce and creamy feta cheese. Paired with a refreshing spinach and cucumber salad, it's a perfect balance of flavors and textures. Ideal for a light yet satisfying meal, this recipe brings together Mediterranean-inspired ingredients that are both healthy and delicious.

Baked Eggplant with Tomato Sauce and Feta Ingredients

For the Eggplant:

▪️ 1 large eggplant
▪️ 2 tablespoons olive oil
▪️ Salt and pepper to taste

For the Tomato Sauce:

▪️ 1 cup tomato sauce
▪️ 1 small onion, finely chopped
▪️ 2 cloves garlic, minced
▪️ 1 teaspoon dried oregano
▪️ 1 teaspoon dried basil
▪️ Salt and pepper to taste
▪️ 1 cup fresh spinach

For Assembly:

▪️ ¼ cup crumbled feta cheese

How to make Baked Eggplant with Tomato Sauce and Feta

For the Eggplant:

Step 1: Preheat your oven to 400°F (200°C).

Step 2: Slice the eggplant into ½-inch thick rounds.

Step 3: Brush both sides of the eggplant slices with olive oil and season with salt and pepper.

Step 4: Place the eggplant slices on a baking sheet and bake for 20-25 minutes, or until tender and golden brown.

For the Tomato Sauce:

Step 1: Heat 1 tablespoon of olive oil in a saucepan over medium heat.

Step 2: Add the chopped onion and garlic, and sauté until translucent.

Step 3: Stir in the tomato sauce, oregano, basil, salt, and pepper. Let it simmer for about 10 minutes.

Step 4: Add the fresh spinach to the sauce and cook until wilted, about 2-3 minutes.

Assembling the Dish:

Step 1: Once the eggplant is baked, top each slice with a generous spoonful of the tomato and spinach sauce.

Step 2: Sprinkle crumbled feta cheese over the top of the sauce.

Step 3: Return the eggplant slices to the oven and bake for an additional 5-7 minutes, or until the feta is slightly melted.

Spinach and Cucumber Salad Ingredients

For the Salad:

▪️ 2 cups fresh spinach leaves
▪️ 1 cucumber, diced
▪️ ¼ cup crumbled feta cheese
▪️ 2 tablespoons olive oil
▪️ 1 tablespoon lemon juice
▪️ Salt and pepper to taste

How to make Spinach and Cucumber Salad

Step 1: In a large bowl, combine the spinach leaves, diced cucumber, and crumbled feta cheese.

Step 2: In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper.

Step 3: Drizzle the dressing over the salad and toss to combine.

Overview of Baked Eggplant with Tomato Sauce and Feta

Category Details
Preparation Time20 minutes
Cooking Time30 minutes
Servings4 servings
Nutritional InformationProtein: 6g, Carbohydrates: 12g, Fats: 14g
Main IngredientsEggplant, tomato sauce, feta cheese, spinach
Sauce IngredientsTomato sauce, garlic, onion, spinach
Cooking MethodBaking, sautéing
Meal CategoriesMain Course, Side Dish
Key FlavorsTangy, savory
TextureTender, creamy
Dietary InformationVegetarian, gluten-free
Allergen InformationContains dairy (feta cheese)
Storage TipsStore leftovers in an airtight container in the refrigerator for up to 3 days.
Serving SuggestionsServe hot with a side salad

Fun Facts about Baked Eggplant with Tomato Sauce and Feta

▪️ Eggplants are botanically classified as berries.
▪️ The ancient Greeks and Romans believed that eggplants caused insanity, which is why they were called "mad apples."
▪️ Feta cheese is a protected designation of origin (PDO) product in the European Union, meaning only cheese made in a traditional way in certain areas of Greece can be called "feta."

Baked Eggplant with Tomato Sauce and Feta Pairing Suggestions

▪️ Pair this dish with a chilled glass of Sauvignon Blanc to complement the fresh flavors.
▪️ Serve with a side of warm pita bread for a complete Mediterranean meal.
▪️ A light, citrusy dessert like lemon sorbet would be a perfect end to this meal.

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