Brinjal and feta bake

I know there have been a lot of brinjal recipes so far, but they are so damn delicious at the moment. This is one of my favourite things to do with brinjal. We were cooking for quite a few people so I would probably only do half for me and Dean (allowing for lunch leftovers).


  • 4 largeish brinjals
  • 3 cloves of garlic
  • 3 chillies
  • 1 tsp honey
  • 2 tins of tomato
  • Dash of red wine and balsamic (optional)
  • Fresh herbs (in this case we used marjoram, oreganum and thyme from the garden)
  • 2-3 rounds of feta (enough to cover the top of the dish)

Chop the brinjal into pieces. Drizzle with olive oil, and season with salt and pepper. Roast in the oven. While the brinjal is roasting, prepare the sauce.

Finely chop chilli and garlic. Fry in some olive oil shortly, before adding the honey. When the garlic starts browning slightly, add the tinned tomatoes. Mash the tomatoes a bit and leave to simmer. I added a heavy handed dose of red wine. Vannessa and Ian have lovely fresh herbs in the garden so we went and grabbed handfuls in the dark. Add this to the sauce with a dash of balsamic and leave it all to reduce together while the brinjals finish roasting. I do not generally add salt to the sauce as the brinjals have already been seasoned.

Once the brinjals are done, pour the sauce over. Then crumble the feta over the top. If you have some parmesan, then grate a bit over there as well. I didn’t have any for this version, but I have done it before and it is so yummy. Pop the dish back in the oven to brown the feta. You can just pop it under the grill as well if you are in a bit of a rush.

Serve with lentil rice and yoghurt.

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6 Responses to Brinjal and feta bake

  1. debbie holmes says:

    I’m making this one for dinner this week! Sounds seriously yummy!

  2. Pingback: Lentil and mushroom rice | gibberlicious

  3. Kimon says:

    This is the business!!!

  4. Keren says:

    Made this for dinner was just brilliant. Wanted to know if you were okay with me sending out this link on our newsletter

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