Baked tomato and eggplant salad from One Pan Perfect: Fast Fresh No-Fuss Deliciousness (page 30) by Donna Hay

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Notes about this recipe

  • Ganga108 on June 17, 2025

    Making again with some substitutions. Added chickpeas and my preserved lemons to the bake, used tofu for feta, omitted bread, added nuts at the end. Delish.

  • Ganga108 on June 01, 2023

    An lovely dish that eats well, and you can serve directly on the oven tray at the table. I usually baked feta in terracotta dishes, stuffed full of tomatoes, olives and capsicum, and love that way. I'd probably add olives if I made this again. I baked the dish longer that specified - an extra 10 mins for the first part.

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