Servings 6 portions


  • 6 Eggplants
  • 500 grams of Feta Cheese


  • 5 Fresh Tomatoes diced
  • 1 teaspoon of Tomato Paste
  • 2 cloves of Garlic chopped
  • 1/2 cup of chopped Basil
  • 1 teaspoon of Oregano
  • 1/2 cup of Olive Oil
  • 1 teaspoon Sugar
  • Salt
  • Pepper
  • Paprika
  • 1 cup water


  1. Wash Eggplants with water, and then cut into circular pieces. In a large bowl filled with water and 1 teaspoon of salt, add in the Eggplants and let them sit for about 1/2 hour.
  2. In the meantime start the sauce, by adding into a large sauce pan a few dashes of Olive Oil. Toss in the diced Tomatoes, Garlic, Basil, Sugar, Salt, Pepper, Paprika, Oregano, Tomato Paste and 1 cup of water. Let the sauce boil on low heat until thickened.
  3. Drain the Eggplants, and wash thoroughly, then take a piece of Cooking paper or Aluminum foil, brush with a bit of Olive Oil before adding the Eggplants. The Eggplants should be about 1 inch apart from each other. Sprinkle Olive Oil over the Eggplants, and then pop them into the oven for about 15 minutes, turn them over at least one time.
  4. Tip: You can also fry the Eggplants, instead of baking them if you prefer.
  5. Take the baking pan and a bit of sauce on the bottom and some Feta cheese. Add on a layer of Eggplants, then sauce and top with Feta cheese. Continue layering until all your ingredients have finished. Finish off by adding in the 1/2 cup of Olive oil and pop into the oven,
  6. Bake at 180 degrees for 40 minutes.