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Weekend Breakfast

7:00 am 10:00 am

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Weekend Breakfast

7:00 am 10:00 am

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Fried Aubergines

Written by on April 5, 2021

Fried aubergines with feta and sun-dried tomato:

 

 

Ingredients:

3 aubergines (long and thin if possible)

2 cloves garlic, minced

200g of feta cheese

Olive oil,

Salt and Pepper

A handful of parsley

About ½ jar of sundried tomatoes

A little lemon juice

 

Method:

  • Cut some slices lengthways from the aubergines about 4mm or less.
  • Coat each slice generously with olive oil on both sides and sear these on a hot frying pan or griddle.
  • Put them on some kitchen paper to drain a little of the excess oil.
  • In a small frying pan gently fry the minced garlic. Be careful it doesn’t burn! You just want to take the rawness out and mellow the flavour to give it a little bit of sweetness.
  • Throw in the finely chopped parsley and stir for another minute or two.
  • Add a squeeze of lemon juice to taste and a little salt and pepper. Set marinade aside.
  • Cut the block of feta into fat matchstick lengths. You need 1 matchstick per aubergine.
  • Put all the pieces into a dish and drizzle over the marinade. Preferably, you want to leave this to marinade for an hour or two, but you can assemble the aubergine rolls straight away.
  • Take a slice of aubergine, lay a matchstick of feta and one of sun-dried tomato on one end, drizzle over a little extra marinade with some of that lovely garlic and parsley, roll it up and secure with a cocktail stick.
  • Repeat until all the aubergine slices are rolled up.
  • These can be served cold, but they are best gently warmed in the oven just before serving.

Try it for yourself!

** Please Note, the above image is for illustration purposes only. **

 

 


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