Aubergine slices with tomatoes, olives & feta

Aubergine slices with tomatoes, olives & feta


This is the second time I’ve made this sauce in as many days. The first time I served it with baked peppers and knew as soon as I tried it that I was missing a trick not eating it with aubergine. It’s an incredibly simple sauce that deserves a bit of time to reduce properly, and is simply flavoured with anchovies, olives, oregano, parsley and pine nuts. Spoon this over perfectly cooked aubergine and top it off with a sprinkle of feta and you’ve got dinner. Or just a really good, healthy snack.


You will need:

3 small aubergines
Olive oil
2 cloves of garlic, crushed
1 tbspn tomato puree paste
18 really ripe cherry tomatoes, the best you can get
1 cup of red wine
2 tbspns pine nuts, lightly toasted in a dry pan
2 tspn dried oregano
50g tin of anchovies, drained of oil and roughly chopped
About 20-25 pitted black kalamata olives
Handful of fresh flat leaf parsley, plus extra to garnish
1/2 – 1 tbspn sugar (depending on the natural sweetness in your tomatoes)
100g feta


1 – Preheat your oven to 190 degrees.
2 – Start by slicing up your aubergines width-ways into 1.5cm rounds, discarding the stalks
3 – Lightly salt the aubergines and use a pastry brush to coat the slices lightly with olive oil
4 – Heat up a griddle pan and add a little oil then the aubergine slices; cook on each side for 4-5 minutes or so until you see charr marksphoto-2

5 – Transfer the aubergine slices to a lightly greased baking sheet (lined with greaseproof paper if you like) and pop in the oven for 20 minutes or so, until cooked through; turn the slices over halfway through cooking
6 – While they’re cooking, start your sauce; heat some oil in a frying pan and add the garlic
7 – Cook the garlic for 30 seconds or so and tip in the tomato paste, stir well, then add the tomatoes and wine

8 – Cook on a high heat until the wine has pretty much reduced, then tip in your oregano, sugar, pine nuts, anchovies, parsley and olives and simmer for 20 minutes or so, until the tomatoes turn into a pulp and the sauce is thick and viscous

9 – Remove your aubergines from the oven and preheat your grill (high)

10 – Spoon the tomato sauce carefully onto each aubergine disc and then crumble the feta on top; stick the aubergine slices under the grill until the feta turns a little golden and serve with extra parsley scattered on top



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