Homepage
Go to checkout
Total number of items in your trolley: 0. Trolley amount: £0.00
Minimum: £40.00
Crustless Feta and Aubergine Tart

Crustless Feta and Aubergine Tart

By OcadoLifePublished on 21 January 2025This beautiful Crustless Feta and Aubergine Tart was created by presenter, author and cook Tonia Buxton. “Packed with Mediterranean flavours and plenty of veg, this healthy, vegetarian recipe is also super versatile. Try making it with mushrooms, parsnips or fennel, depending on what you have and what you fancy.” This is a high-protein recipe.
Shop for ingredients

Time and servings

1 hr 20 minsTotal time
Serves 6311 kcal/serving
20 minsPrep time
1 hrCooking time

Ingredients

  • 3 tbsp olive oil, plus extra for the tin
  • 2 large aubergines, sliced into 5mm rounds
  • 1kg courgettes, diced
  • 1 small handful mint leaves, finely chopped
  • 1 bay leaf
  • 1 red chilli, finely sliced (optional)
  • 400g cherry tomatoes
  • 4 large eggs
  • 3 tbsp semi-skimmed milk
  • 75g feta, crumbled
  • 7 (approx.) thyme sprigs, leaves picked
  • 2 tsp pine nuts, toasted
  • 6 slices wholemeal bread
  • 140g bag salad, to serve (optional)

Method

  • Step 1

    Heat 2 tbsp oil in a large pan over a medium heat. In batches, fry the sliced aubergine for 2 mins on each side or until golden. Remove to a plate. Preheat the oven to 200°C/180°C fan/gas 6.

  • Step 2

    In the same pan, heat the remaining 1 tbsp oil, add the courgettes, mint, bay leaf and chilli (if using) and cook for 5 mins, stirring occasionally. Add the tomatoes; cook for 10 mins, until softened and just starting to burst. Remove from the heat. Season, discard the bay leaf and set aside.

  • Step 3

    Lightly oil a 23 cm round springform tin and line with baking paper, extending it 
up the sides. Arrange the aubergine slices in the base and to reach approx. 2 cm up the sides, overlapping to fill any gaps. In a medium bowl, mix the eggs, milk and half the feta; pour over the aubergines. Bake for 12 mins, until the eggs start to cook.

  • Step 4

    Remove from the oven; top with the courgette mixture. Season and bake for 
10 mins. Scatter with the remaining feta and cook for 10 mins more. Sprinkle with thyme and pine nuts, and serve warm with bread and a green salad, if liked.