Greek Melitzanopita | Crispy Aubergine Casserole with Feta

Preheat the oven to 190 °C top/bottom heat. Wash the aubergines, remove the stem, and cut the flesh into approx. 1 cm cubes. Peel and finely chop the onion and garlic cloves. Wash the flat-leaf parsley, shake dry, and finely chop.

Heat 2 tbsp of the extra virgin olive oil in a large pan. Sauté the diced onion for 3 minutes until translucent, then add the garlic and aubergine cubes. Fry over medium to high heat, stirring occasionally, for about 10–12 minutes until the aubergines are soft, lightly browned, and juicy. Season with dried oregano, table salt, and ground black pepper, then remove from the heat. Allow the aubergine mixture to cool briefly.

Crack the eggs into a bowl and whisk lightly. Crumble in the feta with your hands and fold in the chopped parsley. Now add the lukewarm aubergine mixture and mix everything thoroughly to create a creamy, chunky filling. Season to taste again if needed.