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A contentious statement, I know. In fact, I have thought long and hard about it. Not just about whether this was really an appropriate blog title, but whether this was really my favourite aubergine recipe. Better than roasted aubergine, tomato, and chickpea curry? Better than slices of aubergine topped with layers of a tomato and spinach sauce, and mashed avocado and feta? Better than aubergine baked with feta and pesto on top? It was difficult, but the answer finally came back conclusively. Yes

Like many of my other almost-favourites, this recipe hinges on the feta cheese. It involves baking pre-cooked aubergine slices, layered with feta, until they are so maddeningly soft and delicious that they melt and fall apart in your mouth. The feta juices run though the aubergine, and the soft crumble of the cheese provides a gentle contrast to the sloppy aubergine texture. And not only is it so yummy, but it is easy as well. You see what it does? Rambling just at the thought of it. So I’ll just say simply that this recipe was invented by my father, and is miraculous in the real, religious sense of the word.

Aubergine and Feta Roast

Oil for frying

One large aubergine, fresh and firm

One packet of smooth and creamy feta, either cow’s or goat’s milk

 

Preheat the oven to 180 degrees Celsius. Cut the aubergine into slices, about 1-1.5cm thick. Fry in as little oil as you can get away with (it will depend on how non-stick your pan is) until they are cooked. They should be soft and have reduced significantly in size. Place into a baking dish, arranging on their sides, stacked parallel. It should look as if you have reconstructed the aubergine, and laid it on its side in the dish. Slice the feta into thick slices, and place a slice of feta between each slice of aubergine. 
Bake for 20 minutes.

This recipe will serve varying numbers of people, depending on whether you want to serve it as a main on its own, or as a side dish. It pairs nicely with white rice, tomato based dishes, and with a green salad. 

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