Our Favourite Greek Baked Eggplant with Tomato & Feta (Gluten-Free)

Equipment (affiliate links)

mini casserole dishes with lids

set of 2 frying pans with removable handles

Ingredients (UK/Australia? Click below for grams/ml)

subheading: cups/ounces - grams/ml:

1 eggplant / aubergine, sliced in half lengthwise and scored all over in a criss-cross pattern (without cutting through the skin).

olive oil for baking

3 ounces feta cheese

subheading: for the tomato sauce:

0.25 cups olive oil

5 cloves of garlic sliced

14 ounces chopped tomatoes (400 grams = 1 can)

½ bunch fresh basil optional

1 teaspoon salt

pepper (to taste)

1 teaspoon sugar

0.5 tablespoons balsamic vinegar

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Directions at scrummylane.com

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