Eggplant feta casserole

This eggplant casserole is real comfort food without being heavy. The casserole consists almost entirely of vegetables. The feta melts a little in the sauce and the walnuts give a nice crunch. Perfect for a weeknight or a dinner with friends!

20 M + 45 M oven time

The difficulty level of this recipe is: medium.

Vegetarian recipeGluten free recipe

Ingredients

For 4 people

• 3 large eggplants
• 200 g feta
• 800 g diced tomatoes
• 3 cloves of garlic
• 1 outing
• 2 tablespoons olive oil
• 1 teaspoon oregano
• 1 teaspoon thyme

• 1 teaspoon paprika powder
• chili to taste
• 185 g grilled peppers
• 50 g grated cheese
• 100 g walnuts
• salt and pepper

Preparation

1. Cut the aubergines into slices of about 1 cm thick and sprinkle them with a little salt. Leave them for 15 minutes so that the moisture can be drawn out and then pat them dry and clean with kitchen paper. Preheat the oven to 200 degrees.
2. Chop the onion and mince the garlic. Heat 1 tablespoon of olive oil in a pan and fry the onion and garlic until translucent. Add the diced tomatoes, oregano, thyme, paprika powder, salt and pepper and let the sauce simmer gently for 10 minutes or a little longer.
   
3. Place the eggplant slices on one or two baking sheets lined with baking paper and brush lightly with olive oil. Bake for about 20 minutes until lightly browned but still with a nice bite.
4. Take an oven dish and spread a layer of tomato sauce over the bottom. Place a layer of eggplant slices on top and sprinkle with some crumbled feta, walnuts and pieces of grilled pepper. And spread some sauce over it. Place eggplant slices on top again and repeat until all ingredients are used up and finish with a layer of sauce with 1 or 2 eggplant slices on top, a bit of feta and a few nuts.
   
5. Sprinkle the top with grated cheese and place the casserole in the oven for 25 minutes, or until the cheese is melted and golden brown.
6. Tips: Garnish with fresh parsley or basil.
   Serve with cooked orzo or a fresh Greek salad on the side.
   The eggplant feta casserole can be kept covered in the refrigerator for 2 days. You can also freeze it, but then the structure of the eggplant can become a little softer.

Nutritional values ​​per person/piece

• kcal  410
• fat  28 gr
• saturated fat  9 g
• carbohydrates  20 gr
• wv sugars  8 gr
• fiber  6 gr
• protein  14 gr
• salt  1.8 gr