Tomato & Feta Baked Eggplant

Eggplants are high in antioxidants which can help protect your cells against damage. They are also low in calories and high in fibre. Eggplants are very versatile. They can be roasted, grilled, stuffed, stir-fried and they absorb well the flavours that are added to it. 

Ingredients:

• 3 medium eggplants
• ¼ cup olive oil   
• 1 brown onion, finely chopped   
• 2 garlic cloves, crushed  
• 5 ripened tomatoes, grated          
• 1 tbsp tomato paste       
• 1 tbsp chopped fresh basil leaves, plus extra small leaves, to serve
• ½ tsp brown sugar 
• 150g feta, crumbled  

Method:

1. Cut eggplants in half lengthways. Score flesh in a crosshatch pattern. Season with salt, let them soak in a bowl for water for 30 minutes. (Soaking removes bitterness and softens eggplants).
2. Meanwhile, heat 2 tbsp oil in a large saucepan over medium heat. Add the onion. Cook, stirring, for 10 minutes or until softened. Add garlic. Stir for 1 minute or until aromatic. Add tomato, tomato paste, basil, sugar and ½ cup water. Cook, stirring occasionally, for 15 minutes. Bring to the boil. Reduce heat to low and simmer, stirring occasionally, for 20 minutes or until thickened. Season with salt and pepper.
3. Preheat oven to 200C/180C fan forced. Grease a large baking dish with a little olive oil.
4. Rinse eggplants under cold running water. Pat dry. Heat half the remaining oil in a large frying pan over medium heat. Add 2-3 half eggplants and cook, cut side down, for 5-8 minutes or until golden. Transfer to prepared dish. Repeat with remaining oil and eggplants.
5. Spoon tomato mixture over eggplant. Cover dish with foil. Roast for 40 minutes or until eggplant is tender. Top with feta. Roast, uncovered, for 10 minutes or until golden. Top with extra basil. Serve warm, Enjoy!