Aubergine, Red Pepper and Feta Layer Tart recipe

Preparation Time: 20 minutes | Cooking Time: 30 minutes

This crustless tart is a little like a terrine - it has beautiful stripy layers, making it a great dish to serve as a dinner party starter or even just for lunch. Garlic flavoured aubergine, red peppers, rocket and feta cheese are layered into a tart and bound together with eggs. Delicious and healthy, too.


  • 4 large aubergines
  • 4 large red peppers
  • 4 garlic cloves + 4 tbsp. extra-virgin olive oil
  • Salt and pepper
  • 200g baby rocket leaves
  • 400g feta cheese
  • 100g green pesto (shop bought or home-made)
  • 2 eggs


  1. Preheat oven to 200C. Mince garlic cloves and stir together with the olive oil. Thinly slice the aubergines. Brush the sliced aubergine with the oil mixture, then fry on a griddle pan over a medium heat for 1-2 minutes on either side until browned. Set to one side.

  2. Place the peppers onto a baking tray and into the oven. Bake until blackened. Place into a plastic bag and leave to cool, then peel. Remove the seeds and slice the roasted peppers into strips.

  3. Arrange 1/4 of the aubergines in the bottom of a baking dish. Top with 1/3 of the rocket, the red peppers, pesto and feta. Continue until you've used all of the ingredients and finish with a layer of aubergines.

  4. Beat 2 eggs with salt and pepper and pour over the ingredients. Bake for half an hour until set, then leave to cool before slicing into squares.

If you like, use some wilted spinach instead of rocket, or some cheddar or mozzarella in place of the feta. Recipe serves 4-6.

Recipe Details:

  • Author: Laura Young.
  • Published:

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