Quantity:  4 people as a side dish to a main meal of fish, chicken or lamb

Ingredients:

• 2 large or 4 mediums sized eggplants
• Ghee or coconut oil for sautéing
• 4 large ripe tomatoes, diced
• 6 tablespoons fresh basil roughly chopped
• 6 cloves fresh garlic, minced
• a pinch of himalayan or celtic sea salt
• freshly ground black pepper
• approximately 180g crumbled goats feta
• olive oil to serve

Directions:

1. Preheat oven to 180 degrees or 160 degrees fan forced
2. Add the ghee or coconut oil to the pan and melt on a medium heat.
3. Remove stems from the eggplants and cut into approximately 1cm slices length.
4. Add the eggplant to the pan and lightly sauté until softened and browned.
5. While the eggplant is cooking add all the other ingredients including, tomatoes, garlic, 5 tbsp basil, salt and pepper (except the olive oil & feta) into a bowl and mix well.
6. When the eggplant is ready, place it onto the bottom of a baking dish.
7. Cover the eggplant with the tomato and garlic mix.
8. Top with the crumbled feta.
9. Place in the oven and cook for 35 – 40 minutes or until cooked through and feta has turned a golden colour.
10. Serve with leftover basil sprinkled over the top and a drizzle of olive oil.  Enjoy as a side with your favourite lamb, chicken or fish dish.