Mediterranean aubergine pan with feta

Mediterranean aubergine pan with feta: well-seasoned aubergines, cherry tomatoes, garlic, onion and basil from the frying pan – simple and aromatic.

At a glance

• Serves 2
• Prep time: 15 min
• Cooking time: 20 min
• Total time: 35 min
• Calories: 420 kcal per serving
• Protein: 22 g
• Fat: 32 g
• Carbs: 18 g

Ingredients

• 2 aubergines
• 200 g feta
• 250 g cherry tomatoes
• 1 clove of garlic
• 1 onion
• 2 tbsp olive oil
• 1 handful of basil
• 1 pinch of salt
• 1 pinch of pepper

Method

You’ll need: frying pan · chopping board · knife

1. Cut the aubergines into rough cubes. Finely chop the onion and garlic and halve the cherry tomatoes.
2. Heat the olive oil in a large frying pan. Fry the aubergines over a medium to high heat until golden brown and soft.
3. Add the onion and garlic. Keep cooking briefly until the onion is translucent and everything smells fragrant.
4. Add the cherry tomatoes and let the mixture reduce slightly over a medium heat until the tomatoes are soft and release some juice.
5. Crumble the feta over the pan and season with salt and pepper. Loosely fold in the basil at the end.
6. Serve the aubergine pan straight from the frying pan or on plates. Finish with a little extra basil and a splash of olive oil if you like.

Good to know

I especially like a dish like this on long days: little effort, lots of flavour. The pan smells like summer and is on the table fast.

Swaps

Feta → goat's cheese (also provides protein and calcium; pasteurised in pregnancy); aubergine → courgette (a little milder); basil → parsley (contains vitamin K, among other things); olive oil → avocado oil (similarly heat-stable, mainly unsaturated fats)

Allergens

The dish contains milk (feta). Usually fine for children if you go easy on the garlic; in pregnancy, use feta made from pasteurised milk.