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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


  • 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.
  • 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.
  • 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.
  • Tip: You can also fry the Eggplants, instead of baking them if you prefer.
  • 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,
  • Bake at 180 degrees for 40 minutes.