This recipe is part of my Kick Start 2018 series.
This vegetarian recipe is based upon some wicked flavours that are a homage to our Greek brothers and sisters. It’s a great example of how a small amount of ingredients that work really hard together can create next-level flavour. Feta is one of my absolute favourite cheeses and works so well with the veg in this dish. Not only does it taste heavenly, but it’s also great for seasoning the dish and bringing all the ingredients together. This recipe doesn’t cost much to make and is incredibly easy – this is one that I’d really recommend giving a go!Ingredients (Serves 1)
- 1 Medium Aubergine (Eggplant)
- 2 cloves of Garlic, roughly chopped
- 1 Red Onion, roughly chopped
- 8 Sundried Tomatoes (in oil), finely chopped
- 2 tablespoons of Dried Oregano
- 150g Feta Cheese, crudely crumbled
- Extra Virgin Olive Oil, to serve (optional)
- Small bunch of Fresh Mint, to serve (optional)
- Preheat the oven to 200℃. Use a sharp knife to cut the aubergine down the middle. Carefully score around the inside, making sure not to break the skin, and use a spoon to scoop out most of the flesh. Take a bit of the oil from the sundried tomatoes and rub all over the aubergine skins before transfering to a tray and sticking in the oven. Roast the skins for 15 minutes.
- In the meantime, we can create a humble stuffing. Add another tablespoon of tomato oil to a frying pan on a medium heat and add the onion and garlic. Fry for 5 minutes until it’s beautifully soft. Roughly chop the aubergine flesh and chuck it in the pan with the onion. Lightly season with salt and pepper, sprinkle in the oregano and fry for a further 5 minutes. After this time, remove from the heat and stir through the sundried tomatoes and feta.
- Remove the aubergine skins from the oven and pile high with the stuffing. Once you’ve crammed in as much as you can, get it back in the oven for another 15 minutes to allow all the flavours to come together. When it’s looking sexy and smelling divine, serve up on a plate, drizzle with a touch of extra virgin olive oil and scatter over some mint leaves for a bit of freshness. Find a quiet corner, relax and get involved!
Here’s an idea…
You can stuff aubergine with such an array of different flavours. Perhaps take your favourite Italian or Spanish ingredients and give it a try – I’m looking forward to trying it with chorizo next time!