Baked eggplant with mushroom and tomato sauce

500g Lebanese eggplant

200g mushrooms

3 large Flavorite tomatoes

200g fetta

Olive oil

Salt and pepper

Balsamic vinegar


Pre heat to oven 220C. Slice Lebanese eggplant into halves lengthwise; if any are particularly big, slice into three.

If using normal sized eggplant, cut into 1cm slices lengthwise. Brush the cut side with olive oil and place on a baking tray, itself brushed with a little oil, and bake for 20 minutes, or until soft and slightly browned.

Wipe mushrooms clean, slice then add a little oil to a large frying pan, pre heated over a medium hib, and frythe mushrooms for five minutes, stirring occasionally. Dice the tomatoes then add to the mushrooms. Add a generous dash of balsamic vinegar, season and reduce to a simmer. Wash and chop the corinander and add to the pan. Leave to simmer, stirring occasionaly, so some of the liquid evaporates and you are left with a thick sauce. When the eggplant is cooked, spoon over the sauce and crumble the fetta over. Return to the oven for five minutes, then serve.

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