Helen’s Greek Eggplant Bake


Helen’s Greek Eggplant Bake

  • 3 x large egg plants
  • olive oil – approx ½ cup
  • 3 x tinned tomatos whole, peeled – 375ml cans
  • 2 tbsp tomato paste
  • 1 x large white onion
  • 3 x garlic cloves
  • 120g feta cheese
  • 150g mozzarella or Kaseri
  • dried oregano – approx 3 tbl sp.
  • cumin – approx 4 tsp
  • salt & cracked black pepper to season

 Tomato Sauce

Cook off finely chopped onion in warm pan with 2 tblsp olive oil one translucent, add finely chopped or crushed garlic cloves, 2 tblesp dried oregano, tomato paste.  Allow to cook for a few mins and then add tinned tomatoes, crushing whole tomatoes in your hands.  Bring to the boil and then simmer for 10 mins or until sauce starts to thicken.

Preparing Eggplant

Slice Eggplant into 1cm slices.brush with olive oil and fry in pan or preferably cook off on grill on BBQ until brown.

Grate Kaseri cheese (or mozzarella) and crumble feta cheese

To Prepare The Dish

Much like making lasagna, layer eggplant in ceramic dish, sprinkling with layers of tomato sauce and crumbled feta and kaseri cheese along with a sprinkle of the spices.  Depending on size of dish should end up with 3 – 4 layers

Bake in 160 degree C oven for 1 ½ hrs, checking to make sure doesn’t go brown.  The dish is ready when the tomato sauce has reduced and the cheese has turned golden brown.

Serve with a Greek salad or some blanched green beans.

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