Aubergine Cheesecake

Aubergine Cheesecake


3 people made this

About this recipe: Like a flan, this is a nice starter or light summery main.

q043x London, England, UK

Serves: 4 

  • 90ml olive oil
  • 2 small aubergines cut into 2cm slices
  • 150g feta
  • 150g cream cheese
  • 3 eggs
  • 150g baby plum or cherry tomatoes, cut half lengthways
  • 2 tbsp oregano leaves
  • 3/4 tsp za'atar (or other light mediterannian spice)

Prep:45min  ›  Cook:30min  ›  Extra time:10min cooling  ›  Ready in:1hr25min 

  1. Heat oven to 190 C / Gas 5. Season aubergine slices and brush with oil. Roast for 40 min until soft and golden. Set aside and cool.
  2. Lower oven to 150 C / Gas 2. Oil a 19cm square baking tin. Whisk feta, cream cheese, eggs and some pepper together until thick. Arrange aubergine, tomatoes and maybe some olives in the tin. Pour enough cheese into the mix to leave some aubergine and tomatoes exposed. Sprinkle over oregano. Bake for 30 mins.
  3. Let cool. Mix za'atar or other spice with olive oil, spoon over, serve immediately.


Mix in other Mediterranean things: olives, peppers, spiced stuff.

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Reviews (1)


Piece of cake to make -- I didn't have Aubergine though, so used Courgette... really great presentation. - 20 Mar 2010

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