Roasted Tomato, Aubergine & Feta Bake


The Nial Kirkland Roasted Tomato, Aubergine & Feta Bake is a delicious and hearty vegetarian dish that combines roasted tomatoes, eggplant (aubergine), and feta cheese. Here’s a recipe to help you make this flavorful bake.



Roasted Tomato, Aubergine & Feta Bake

  • 2 large aubergines – cut into thin slices.
  • 200g of vine ripened cherry tomatoes.
  • 2 tbsp of extra virgin olive oil.
  • Tbsp of balsamic vinegar.
  • Salt and pepper, to taste.
  • 1 cup of cous cous.
  • 2 cups of low sodium veg stock.
  • 50g of raisins.
  • A bunch of fresh parsley – finely chopped.
  • 50g of crumbled feta.


  1. Preheat oven to 200°C/ 400°F.
  2. Transfer aubergine slices and cherry tomatoes to a baking tray, drizzle with olive oil, balsamic vinegar and season generously. Bake for 30 mins.
  3. Meanwhile, prepare cous cous. Heat tbsp of olive oil in a pan and add shallots. Cook for 3-4 mins, then add salt pepper and cumin. Cook for another 30 secs before adding cous cous to pan. Stir to combine, then add stock, bring pan to a low simmer and stir in cous cous, then cover and leave to sit for 10 mins.
  4. After 10 mins the cous cous should have absorbed all liquid, once it has, fluff up using a fork. Add raisins, a generous squeeze of lemon juice, parsley and pine nuts.
  5. Remove aubergine and cherry tomatoes from oven. To serve, lay a bed of cous cous on plate, then top with aubergine and cherry tomatoes. Top with crumbled feta and fresh parsley.