Crustless aubergine, red pepper and sheep's feta tart

    1 hour 30 min

    Yummy dish, great as a vegetarian equivalent of lasagne. Freezes well. Good cold or warm. Needs a large grill in your oven.

    5 people made this

    Serves: 6 

    • 400g sheep's feta
    • 1 head of garlic, minced, with 125ml of olive oil
    • 200g rocket
    • 4 red peppers, cut into six slices lengthways
    • 4 large aubergines, cut into even slices .75cm thick
    • 2 eggs
    • For the pesto
    • 125g basil leaves
    • 5 tbsp pine nuts
    • 1 clove garlic
    • black pepper to taste
    • 2 tsp olive oil

    Prep:1hr  ›  Cook:30min  ›  Ready in:1hr30min 

    1. Preheat the oven to 200 C / Gas 6. Lightly grease a 20x30cm baking dish with some olive oil.
    2. Brush the sliced aubergine on both sides with the minced garlic and olive oil mixture. Grill until brown and then turn over and grill till brown again. Remove browned aubergine and place it on a plate and let it cool off.
    3. Grill peppers with skin side up if using an oven grill. When peppers' skins are blackened, remove from heat. Put the peppers in a plastic bag and let them cool off. Remove blackened skin.
    4. Arrange the first layer of cooled off grilled aubergine in the bottom of the prepared baking dish. Arrange the first layer of rocket over the eggplant. Add a layer of grilled peppers. Spread the first layer of pesto over the peppers. Crumble a layer of feta over the pesto. Repeat layers. It is best to finish with a layer of aubergine. Beat two eggs and pour the mixture over the last layer of aubergine. Bake 30 minutes in the preheated oven. Eat and enjoy!

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    Reviews in English (1)


    Very good. I took a couple liberties, using a shop bought pesto and also adding some mushrooms to the layers but it all worked great. I will try other vegetables too in future, the basic recipes is sound.  -  19 Mar 2012