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Step by Step Instructions
  • Step 1: Prepare the aubergines. Cut the stalk from the aubergines and then cut a thin layer, as if you were cutting off a lid, along the length of the aubergine. Salt the aubergines and place them in a strainer for 30 minutes to draw out the bitterness. Then arrange them on a baking pan lined with baking paper, carve their flesh, sprinkle with salt, pepper, drizzle some of the olive oil and bake in preheated oven at 200°C for approximately 30 minutes, until quite soft. Remove the baking pan from the oven and wait so that the aubergines cool for a bit.
  • Step 2: Prepare the tomato sauce. Heat the rest of the olive oil in a saucepan and then add the aniseed, the onion and the garlic. Sauté for 5-6 minutes until they soften and are golden brown. Pour in the wine and wait for 1 minute until it evaporates. Add the tomatoes, the salt, the pepper, the sugar, the basil, the parsley, the sun-dried tomato paste and 1/2 a glass of water and cook for 20 minutes until the liquids have been absorbed and the sauce thickens.
  • Step 3: Once the aubergines have cooled, press their flesh lightly to make space so that you can fill them. Spread the tomato sauce over the aubergines and then sprinkle the feta cheese over them. Drizzle the molasses over the aubergines and bake in preheated oven at 200°C for 15-20 minutes, until the feta cheese melts and it turns golden brown.
  • Step 4: Remove the aubergines from the oven, wait for 10 minutes to cool, and serve.
Ingredient List
  • 8 tsakonian aubergines
  • 150g extra virgin olive oil
  • 80g red wine
  • 6 tomatoes (peeled and finely chopped)
  • 2 large onions (sliced)
  • 3 cloves of garlic
  • 1tbsp sun-dried tomato paste
  • salt
  • ground black pepper
  • 2tbsp parsley
  • 2tbsp basil
  • 1tbsp aniseed (crushed)
  • 300g feta cheese (crumbs)
  • 8tbsp molasses
  • 1tsp sugar

Tsakonian oven aubergines with feta cheese

  • Preparation
    time
    10'
  • Cooking
    time
    110'
  • 4
A traditional dish, cooked with olive oil, which could be served as a vegetarian dish without the feta cheese. The sweetness of the aubergine with the aroma of fresh tomato and the spicy feta cheese is a perfect combination for raki.
Product Qty
«La Terra» P.D.O. Limnos "Limnos Organic Wines" organic natural sweet white wine 500ml
€13.50
Sun - dried tomato spread "Gaea" 100g
€2.95
Tomato paste from Santorini "D. Nomikos" 410g
€3.40
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