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John Gregory-Smith ON Aug 24, 2009 AT 1:25 pm

Aubergine stuffed with Feta, Mint and Chilli

Aubergine stuffed with Feta, Mint and Chilli

Our regular food columnist John Gregory-Smith founder of The Mighty Spice Company (www.mightyspice.com) gives us another healthy recipe.

Aubergine stuffed with Feta, Mint and Chilli

Serves 4-6 as a side dish or part of a mezze

Ingredients
2 large aubergines, cut lengthways into strips about ½ cm thick
200g feta cheese
1 large red chilli, de-seeded and finely chopped
Large bunch of mint, finely chopped
Large bunch of flat leaf parsley, finely chopped
Juice and zest of 2 lemons
2 tablespoons olive oil

Method

Aubergines Sliced

Aubergines Sliced

1. Brush each side of the aubergine slices with the olive oil and season with sea salt.
2. Heat a griddle pan until smoking and griddle the aubergines for 1-2 minutes a side or until tender. Do this in batches and set the cooked aubergine to one side.
3. Mix the feta, chilli, mint, parsley, all the lemon zest and juice of one lemon in a bowl. Season to taste with sea salt and freshly milled black pepper.
4. Using a spoon place a small amount of the filling on the larger end of the cooked aubergines and roll the aubergine up over the filling.
5. Serve the aubergines with the juice of the remaining lemon, a final drizzle of olive oil and a handful of fresh parsley over the top.

These can be made a day in advance and served cold or they can be heated through in a warm oven or on the BBQ using tin foil to protect them.

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