{"id":17171,"date":"2023-01-16T11:43:37","date_gmt":"2023-01-16T10:43:37","guid":{"rendered":"https:\/\/bistrobadia.de\/gebackener-feta-in-tomatensauce\/"},"modified":"2024-01-19T09:10:24","modified_gmt":"2024-01-19T08:10:24","slug":"baked-feta-in-tomato-sauce","status":"publish","type":"post","link":"https:\/\/bistrobadia.de\/en\/baked-feta-in-tomato-sauce\/","title":{"rendered":"Baked feta in tomato sauce with eggplant & chickpeas"},"content":{"rendered":"\n

Baked feta in tomato sauce <\/strong>with eggplant and chickpeas is an incredibly delicious fusion of the idea of shakshuka<\/a> and the classic Lebanese musaka’a<\/a>. The recipe is quick to make and absolute comfort food for me. Just thinking about it puts me in a comforting mood. The problem with it is that the thought of it also makes me really hungry every time!<\/p>\n\n\n\n

What comes together here is an absolute explosion of flavor!<\/h3>\n\n\n\n

Baked feta has recently triggered a really big hype, especially on social media. Suddenly everyone had to pack feta with raw tomatoes, other stuff and pasta in a casserole dish and then bake it in the oven.<\/p>\n\n\n\n

This can also be really delicious if you have the right combination and the cooking times fit together. But I can also imagine that there has been one or two disappointments in this regard. Especially when you’re already really hungry waiting in front of the oven.<\/p>\n\n\n\n

I can assure you that this recipe for baked feta in tomato sauce with eggplant and chickpeas will not only cause a taste explosion in you, but also works quickly and easily<\/strong>.<\/p>\n\n\n\n

For the baked feta in tomato sauce I was inspired by the classic Lebanese Musaka’a<\/strong>. There slumber in an aromatic tomato sauce freshly fried eggplant slices and chickpeas. As the name in Arabic says, one is usually Musaka’a cold (Musaka’a = “the cold”).<\/p>\n\n\n\n

But so as a kind of casserole, hot and with feta baked in it, it becomes actually again quite another thing! The sauce thickens a little more and the flavors contained therein intensify again clearly! This is a bit like shakshuka, when the eggs then poach directly in the sauce.<\/p>\n\n\n\n

Baked feta: For now or even later<\/h3>\n\n\n\n

The beauty of the recipe for baked feta in tomato sauce is that it is incredibly easy to prepare. If you like, you can prepare the sauce with the eggplant a day in advance and the next day just add the feta and let the whole thing roast nicely in the oven.<\/p>\n\n\n\n

When the baking dish is then in the oven and the feta gets its browning, it already smells quite wonderful and the anticipation rises. After the baked feta in tomato sauce is then ready, I then top the dish with fresh coriander and black cumin.<\/p>\n\n\n\n

I then tear off a piece of fresh pita bread<\/a> directly and hastily dip it into the aromatic sauce with cumin and cinnamon and take a bit of everything: roasted feta, fried eggplant and tender chickpeas. All in one bite, a comforting feeling spreads directly. Bon appetite!<\/p>\n\n\n\n

Extra tip:<\/strong> If you don’t like cilantro, you can of course use parsley. And if you want a vegan version<\/strong>, just use vegan feta.<\/p>\n\n\n\n

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Recipe for baked feta in tomato sauce<\/h2>\n\n\n
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