Tate & Lyle
Aubergine and Feta

Roasted Aubergine, Feta & Lemon

Theo Michaels, Simply Good Food TV
Serves: 2
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Ingredients

  • 1 large aubergine, sliced lengthways 1.5cm thick
  • 1 small packet Greek feta cheese
  • Handful fresh parsley, chopped
  • 1 clove garlic, sliced in half (skin on)
  • 1/2 lemon, juiced
  • Few glugs of extra virgin olive oil

Method

  1. Lightly oil aubergine slices and fry for a few minutes each side until lightly golden. Remove from pan.
  2. Gently rub aubergine with cut side of garlic. Crumble feta into a bowl, add a decent hit of olive oil, season with black pepper. Add parsley and lemon juice, and mix.
  3. Place each aubergine slice on a lightly oiled baking tray and spoon on the mix. Grill for 2-3 mins - don’t let it melt, just merge.
  4. Serve with new potatoes dressed in olive oil and a scattering of dried mint, with a simple side salad or place on a platter for a sharing dish.
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