Aubergines Feta With Chilli Recipes

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AUBERGINES & FETA WITH CHILLI



Aubergines & feta with chilli image

Delicious served with triangles of toasted pitta bread, hummus and fresh mint

Provided by Jane Hornby

Categories     Canapes, Dinner, Lunch, Side dish, Snack, Starter, Supper, Vegetable

Time 1h

Yield Makes enough to fill 3 x 500ml jars

Number Of Ingredients 8

8 large aubergines
500g box sea salt flakes (you won't need the whole box)
200ml red wine vinegar
500ml bottle light olive oil
3 tsp dried oregano
1 tsp chilli flakes
2 tsp black peppercorns
200g pack feta cheese

Steps:

  • The night before, slice the aubergines lengthways as thinly as you can - about the depth of a £1 coin is ideal. Layer the slices in a colander, sprinkling generously with sea salt, and cover with cling film. Sit the colander over a large bowl and leave in the fridge overnight (or for at least 8 hrs).
  • Discard the juice from the aubergines. Put the red wine vinegar into a large pan with an equal quantity of cold water and bring to the boil. Add the aubergine slices, return to the boil, then turn down and simmer for 3 mins or until tender. You may need to do this in batches. Drain on kitchen paper and pat thoroughly dry.
  • Heat a griddle pan over a medium heat until hot but not smoking. Brush the strips with a little oil on both sides and cook for about 2 mins each side or until well-charred. You'll need to do this in several batches.
  • Heat the rest of the oil, oregano, chilli and black peppercorns together in a saucepan over a low heat until warm - but not too hot or the chilli will catch. Drain the cheese and cut into cubes. Pack the aubergines and cheese into the jars and top up with the herby oil. Seal in jars or in heatproof containers (as before) and leave to cool. Keep in the fridge for up to 1 week.

ROAST AUBERGINES WITH ALMOND TARATOR, FETA, DILL & GREEN CHILLI



Roast aubergines with almond tarator, feta, dill & green chilli image

Roast a couple of aubergines and top with tarator - a nutty and garlicky sauce that pairs perfectly with aubergine. Enjoy as a starter or side dish

Provided by Diana Henry

Categories     Side dish, Starter

Time 1h20m

Yield Serves 4 as a side dish or starter

Number Of Ingredients 11

4 aubergines
100ml extra virgin olive oil , plus extra for brushing and drizzling
125g feta , crumbled
175g Greek yogurt
1-2 green chillies (depending on how hot you like it), halved, deseeded and very finely sliced
small bunch of dill , roughly chopped
30g coarse white country bread , roughly torn
4 tbsp milk
50g blanched almonds
1 garlic clove , chopped
½ lemon , juiced

Steps:

  • Heat oven to 220C/200C fan/gas 7. Brush the aubergines with a little of the oil and put them on a baking sheet. Pierce each one a few times with a fork, then roast in the oven for 45 mins - 1 hr (it depends on the size of the aubergines), until completely tender.
  • Meanwhile, make the tarator. Put the bread in a bowl and leave to soak in the milk for about 30 mins. Tip into a food processor with the nuts, garlic and lemon juice, and blend, gradually adding 85ml of the extra virgin olive oil. Season and add a little water if you want the mixture to be thinner (it shouldn't be thick but it shouldn't be as thin as single cream, either).
  • Mash the feta very roughly with the yogurt in a bowl. Split the aubergines open along their length and season the insides. Put them on individual plates or a larger serving plate, and drizzle a little bit of the remaining oil inside each one. Spoon over the feta and yogurt mixture, then top with the tarator (the tarator can splash down over the sides of the aubergines), the sliced chillies and the dill.
  • Drizzle over a little extra virgin olive oil over each aubergine and serve with flatbreads if it's a starter, or as they are if it's a side dish.

Nutrition Facts : Calories 385 calories, Fat 35 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 5 grams sugar, Fiber 5 grams fiber, Protein 7 grams protein, Sodium 0.48 milligram of sodium

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