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Greek Vegetable Bake

Roasted eggplant and potato with chickpeas, bathed in a quick and easy tomato sauce make this a fresh and flavorful side for grilled fish or sausage. You will need: 
2 eggplants
2 medium potatoes
1 clove garlic
a batch of Summer Tomato Sauce
4oz feta cheese
1 cup cooked chickpeas
Our eggplants are on the small side, so there is no need to salt them. Instead, preheat your oven to 400 and thinly slice the eggplants and potatoes. Toss the potato slices with some olive oil, the garlic, 2-3T of fresh oregano leaves and salt and pepper.
Arrange the slices on a baking tray and place in the oven as it warms up. Then add the eggplant slices to the same bowl, more salt, pepper, and oil, and mix.
Spread the eggplant on another baking tray and put into the oven.
After about 10 minutes, remove each tray and flip over the slices.
Return to the oven for another 10 minutes, or until everything is softened and starting to brown.

Remove the vegetables from the oven and lower the tempearature to 375.

Once the potato and eggplant slices have cooled enough that you can handle them, place a layer of potatoes on the bottom of an oven proof dish or casserole. Follow that with a layer of eggplants, then some cooked chickpeas, then a cup of Summer Tomato Sauce.

Crumble on some feta and then begin your layers again until you run out. Top with the rest of the tomato sauce and the last of the feta, cover, and bake for 20-30 minutes.