Aubergines baked with feta cheese

Aubergines baked with feta cheese

By
From
The Islands of Greece
Serves
2 as a main course or 4–6 as a starter
Photographer
Steven Joyce

This is another deceptively simple dish. The combination of roasted aubergine (eggplant), garlic and feta, with a little olive oil, is perfect.

Ingredients

Quantity Ingredient
600g regular or baby aubergines
salt
1 garlic clove, finely chopped
4-5 tablespoons olive oil, plus more if needed
100-200g crumbled feta, depending on the size of the aubergines
chopped parsley leaves, to serve

Method

  1. Preheat the oven to 200ºC.
  2. Cut the aubergines in half, then run a knife along the middle of the aubergine flesh lengthways, but not all the way through to the skin. Do the same, making a shorter cut, parallel to the central cut, on both sides. Lay them in a baking dish, cut side-up, and sprinkle with a pinch of salt. Press the garlic into the cuts and drizzle generously with the oil (use a little extra if they look dry). Finally, top each with some of the feta.
  3. Bake in the oven for 15–25 minutes, depending on size. They are cooked when the aubergines are beginning to collapse and the cheese is just browning. Serve scattered with a little parsley.
Tags:
The Islands of Greece
Rebecca
Seal
Greek
Greece
Europe
European
Mediterranean
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