Aubergines & feta with chilli
- Jane Hornby
Save recipe
Makes enough to fill 3 x 500ml jars
More effort
Prep: 30 mins
Cook: 30 mins
A star rating of 5 out of 5.2 ratingsRate
loading...
Delicious served with triangles of toasted pitta bread, hummus and fresh mint
Vegetarian
Ad
Skip to ingredients
Alternatives
Complete the dish
Loading...
Ingredients
Nutrition
Units:
MetricUS
-
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
Keep the screen awake with cook mode on the Good Food app.
Nutrition: per serving
-
kcal0
-
fat0g
-
saturates0g
-
carbs0g
-
sugars0g
-
fibre0g
-
protein0g
-
salt0g
low
Ad
Method
-
step 1
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).
-
step 2
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.
-
step 3
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.
-
step 4
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.
Recipe from Good Food magazine, August 2006
Ad
Comments, questions and tips
Rate this recipe
What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5
Choose the type of message you'd like to post
Choose the type of message you'd like to post
CommentQuestionTip
Overall rating
A star rating of 5 out of 5.2 ratings
Ad
Ad
Get 3 months of Good Food All Access
Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.
Loading...
Ad
Loading...
Loading...