Aubergine Saganaki

Transform your dinner table into a Mediterranean haven with this rich and comforting Aubergine Saganaki recipe. Tender slices of golden-brown aubergines are nestled in a fragrant tomato sauce infused with garlic, oregano, and thyme, then baked to perfection under a generous layer of crumbled feta cheese. This one-pan wonder combines the deep, smoky flavors of sautéed eggplant with the tangy sharpness of melted feta, creating a dish that's as comforting as it is elegant. Ideal for vegetarians and perfect for sharing, Aubergine Saganaki makes a hearty main or a stunning side dish. Garnished with fresh parsley and ready in under an hour, it's a simple yet impressive way to enjoy the taste of Greece at home. Pair it with crusty bread or a crisp salad for a complete Mediterranean feast.

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 2 medium aubergines (eggplants)
• 4 tablespoons olive oil
• 1 large, chopped onion
• 3 minced garlic cloves
• 400 grams canned tomatoes
• 1 tablespoon tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon sugar
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 150 grams feta cheese
• 2 tablespoons, chopped fresh parsley

Directions

Step 1

Preheat the oven to 200°C (392°F).

Step 2

Slice the aubergines into 1cm (0.4 inch) thick rounds.

Step 3

Heat 2 tablespoons of olive oil in a large, oven-safe skillet over medium-high heat.

Step 4

Fry the aubergine slices in batches for 3-4 minutes per side until golden brown, adding more oil if needed. Transfer them to a plate and set aside.

Step 5

In the same skillet, add the remaining olive oil and reduce the heat to medium. Add the chopped onion and cook for 5 minutes until softened.

Step 6

Stir in the minced garlic and cook for another minute until fragrant.

Step 7

Add the canned tomatoes, tomato paste, oregano, thyme, sugar, salt, and black pepper. Stir well to combine.

Step 8

Simmer the sauce for 10 minutes, allowing it to thicken slightly.

Step 9

Return the aubergine slices to the skillet, gently nestling them into the sauce.

Step 10

Crumble the feta cheese over the top of the aubergine and sauce.

Step 11

Transfer the skillet to the preheated oven and bake for 15 minutes until the cheese is melted and golden.

Step 12

Remove from the oven and let it cool for a few minutes. Garnish with chopped fresh parsley before serving.

Nutrition Facts

Serving size	1448.3 grams (1448.3g)

Amount per serving	% Daily Value*
Calories	1364

Total Fat 102.30g	131%
Saturated Fat 31.70g	159%
Polyunsaturated Fat 9.60g
Cholesterol 142mg	47%
Sodium 3446mg	150%
Total Carbohydrate 87.40g	32%
Dietary Fiber 30.00g	107%
Total Sugars 48.40g
Protein 35.00g	70%

Vitamin D 24IU	120%
Calcium 1006mg	77%
Iron 7mg	41%
Potassium 2864mg	61%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 65.3%

Protein: 9.9%

Carbs: 24.8%