This Vegan Aubergine Feta is made by baking eggplant in a garlicky tomato sauce with homemade plant-based tofu feta. Served with fresh basil for a fragrant, herby, flavorful dish. Only 10 ingredients!
With just 10 ingredients, including pantry staples, this Aubergine Feta could not be simpler! And it is such a rewarding, wholesome dish to create.
To me, there is nothing as comforting as tender eggplant with fragrant, garlicky tomato sauce, fresh basil, crumbly “feta,” and warm, crusty bread to dip in and gather all of the delicious, saucy flavor! 🙂
Ingredients
- Eggplants: Buy slightly firm (not hard, not soft) eggplant. Slice in half lengthwise and score in a crosshatch pattern.
- Vegan Feta: Use store-bought or try my very easy recipe, Tofu Feta! It’s packed with flavor and bakes beautifully.
- Garlic cloves: I suggest 5-8 because I like my tomato sauce super garlicky! Feel free to adjust.
- Diced tomatoes: Use canned tomatoes. Feel free to try fire roasted for a little smoky, spicy flavor!
- Olive oil: Be sure to use a good, high quality extra virgin olive oil. Its earthy, balanced flavor is essential!
- Salt and pepper
- Sugar: I use regular sugar, but you can sub with any type of sugar, like maple syrup, coconut sugar, brown sugar, or agave.
- Fresh basil: Buy a large bunch.
- Balsamic vinegar: Adjust to your taste preference.
Vegan Tofu Feta
Making homemade vegan feta is so easy. My Tofu Feta recipe is crumbly, tangy, and packed with umami flavor! If you plan to make this recipe, I suggest planning ahead as it requires 12 hours 30 minutes. Don’t worry, that’s almost entirely marinating time!
How to Make Vegan Aubergine Feta
Preheat oven to 400F.
Step 1: Sear eggplant. Warm 2 tablespoons olive oil in a large cast iron skillet or Dutch oven over medium heat. Add 1 teaspoon salt and stir. Place eggplant flesh-side down and cook 5 minutes. Resist the urge to wiggle or move them!
Transfer to plate with tongs, flesh-side up.
Step 2: Make sauce. Add tablespoon oil to skillet and reduce heat to medium-low. Add garlic, teaspoon salt, and black pepper. Sauté 3-4 minutes until golden.
Add diced tomatoes and sugar, adding more salt and pepper to taste. Bring to simmer, then remove from heat.
Step 3: Assemble. Nestle eggplant in the skillet, tuck feta in throughout the dish, and scatter basil over top. Reserve some basil for garnishing.
Step 4: Bake. Bake uncovered for 40-45 minutes. The aubergine should be soft, and the top of the dish will be browned. Use tongs to flip the eggplant up and drizzle balsamic over top. Serve with warm, crusty bread and fresh basil.
Chef Tips
- Use store-bought marinara. While I love making my own tomato sauce—especially because it is so easy!—you can use marinara from a jar to save on prep time!
- Make a double batch of sauce. If you do make the sauce, you might as well double it up and save half for a pasta dish or for pizza sauce.
- Enjoy hot or room temperature. This dish is tasty both ways! I love Aubergine Feta in the summer because of the fresh tomato basil flavor. But since it is warmer, I think it tastes best room temp!
Frequently Asked Questions
Make sure to place the eggplant flesh-side down. Scoring the eggplant in a crosshatch pattern helps it cook more evenly. It should be golden and soft when done.
Yes! The best way to do this is to make the tomato sauce ahead of time. Then take 5 minutes to sear the eggplant, assemble and bake!
Yes! Eggplant is high in antioxidants like vitamins A and C. It’s also rich in fiber and potassium. You’ll also enjoy the health benefits of tomatoes and garlic, along with the protein from tofu if you use Tofu Feta!
How to Serve Aubergine Feta
Serve with warm sourdough, or make my Sourdough Garlic Bread!
This dish goes great with potatoes! Try one of these dishes on the side:
Or serve with a salad like Grilled Peach Panzanella or Grilled Romaine with Caesar Dressing.
I hope you enjoy this Vegan Aubergine Feta recipe! Let me know what you think in the comments, and be sure to rate the recipe. 🙂
More Mediterranean Recipes You’ll Love!
- Briam Recipe (Greek Roasted Vegetables)
- Mediterranean Hummus
- Roasted Cauliflower Chickpea Mediterranean Wrap
- Roasted Harissa Cauliflower Salad
- Vegan Cassoulet
Aubergine Feta
Equipment
- Cast iron skillet or Dutch oven
Ingredients
- 3 tablespoons olive oil
- 2 teaspoons salt plus extra
- 3 eggplants sliced in half lengthwise and scored in a crosshatch pattern (without cutting into the skin, about 1/3 into flesh)
- 5-8 garlic cloves peeled and roughly chopped
- 1/2 teaspoon black pepper plus extra
- 28 ounces diced tomatoes canned
- 1 teaspoon sugar
- 14-16 ounces vegan feta like my Tofu Feta
- 1 bunch fresh basil
- 1/2 tablespoon balsamic vinegar or desired amount
Instructions
- Preheat oven to 400F.
- In a large cast iron or Dutch oven, warm 2 tablespoons olive oil over medium heat. Add 1 teaspoon salt and stir. Place eggplant face down and cook for 5 minutes, undisturbed. Transfer to a plate using tongs, flesh side up.
- Add remaining tablespoon oil and reduce heat to medium-low. Add garlic, 1 teaspoon salt, and black pepper. Sauté 3-4 minutes, or until golden. Add diced tomatoes and sugar, adding more salt and pepper to taste. Bring to a simmer, then turn off heat.
- Nestle the eggplant in the skillet. Break apart the feta if needed, and nestle into the dish, spread evenly throughout. Scatter basil leaves over top. Reserve some fresh basil for garnishing.
- Bake uncovered for 40-45 minutes. The aubergine should be soft, and the top of the dish should be browned. Use tongs to flip the eggplant up and drizzle balsamic over top. Serve with warm, crusty bread and extra fresh basil.
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