Such an easy and delicious recipe - it might just become your favorite! This Eggplant in Tomato Sauce with Feta is comforting, healthy, and full of flavor. Perfect as a main or side dish.

STEP 1

Prepare the Eggplants:
Score the flesh of each eggplant half in a criss-cross pattern, being careful not to cut through the skin. Drizzle with olive oil, season with salt and pepper.

STEP 2

Bake:
Place the eggplants flesh-side up on a baking tray. Bake at 350°F (180°C) for about 45 minutes, until soft and golden.

STEP 3

Smash:
As soon as they’re out of the oven, gently mash the flesh with a spoon to create small wells that will hold the sauce.

STEP 4

Make the Tomato Sauce:
Heat the olive oil in a pan. Add the garlic and sauté for a minute. Stir in the tomato sauce, basil, salt, and pepper. Simmer for 20 minutes, or until the sauce thickens and the excess water evaporates.

STEP 5

Assemble:
Spoon the tomato sauce generously over each eggplant half. Top with crumbled feta.

STEP 6

Serve:
Enjoy warm, with crusty bread or a fresh green salad. And for the perfect pairing, pour yourself a chilled glass of Gratsi White – it brings out the sweetness of the tomato and the creaminess of the feta beautifully.