Baked eggplant with feta, tomatoes and herbs

Yes, I admit it, I have a thing for eggplant. I am seeing someone about it - my green grocer. He's very helpful.

Here is another way to cook this most wonderful fruit (yes, it is a fruit!)

What you'll need

Serves 4

2 large eggplant, stem removed and cut in half length ways (4 pieces)
200g feta, diced
200g cherry tomatoes, red or yellow, cut into 3 or 4 slices each
2 teaspoons each dried basil and oregano
Juice of one lemon
Olive oil for brushing the eggplant
Salt and pepper

What to do

Preheat your oven to 180 degrees Celsius. Line a large baking tray with baking paper. Place the eggplants on the tray. Drizzle each with a little olive oil and spread the oil with a pastry brush. Season with salt and pepper. Place in the oven for 20 minutes or until slightly soft.

Remove from the oven and set aside to rest for 5 minutes. Leave the oven on.

Meanwhile (while the eggplant is cooking), place the feta and tomatoes into a bowl with the herbs and lemon juice. (You should not need to season as the feta is usually salty), but add some pepper if you like. Mix well to combine, then divide the mixture onto the four eggplant halves. You may have to squish it down a little bit.

Place back into the oven for 10 minutes until the feta has browned.

Remove from the oven and serve while hot, either with salad or as a side dish to meat or other vegetables. Or just eat a whole plate of eggplant; as you like.