Best 2 Aubergines Feta With Chilli Recipes
**Embark on a Culinary Journey with Aubergines Feta With Chilli: A Symphony of Flavors**
Prepare to tantalize your taste buds with the delectable Aubergines Feta With Chilli, a culinary masterpiece that seamlessly blends the smoky richness of aubergines, the tangy creaminess of feta cheese, and the vibrant heat of chili peppers. This versatile dish showcases the culinary artistry of three distinct variations, each offering a unique flavor profile that caters to diverse palates. Whether you seek a vegetarian delight, a quick fix for your lunch break, or an impressive appetizer to wow your guests, this versatile recipe collection has you covered. Dive into the world of Aubergines Feta With Chilli and discover a symphony of flavors that will leave you craving for more.
AUBERGINES & FETA WITH CHILLI
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
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 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
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
Tips:
- To ensure the aubergines are cooked evenly, slice them into uniform thickness.
- Use a large skillet or griddle to cook the aubergines in batches, avoiding overcrowding.
- Cook the aubergines over medium heat to prevent them from burning.
- Season the aubergines with salt and pepper before cooking to enhance their flavor.
- For a smoky flavor, grill the aubergines instead of pan-frying them.
- To make the dish more colorful, add some chopped red bell pepper or zucchini.
- If you don't have feta cheese, you can substitute it with crumbled goat cheese or ricotta salata.
- Serve the aubergines with a side of crusty bread or rice to soak up the delicious sauce.
Conclusion:
This recipe for Aubergines with Feta and Chilli is a delightful vegetarian dish that is perfect for a light and flavorful meal. The combination of tender aubergines, tangy feta cheese, and spicy chillies creates a harmonious balance of flavors that will tantalize your taste buds. Whether you're serving it as a main course or a side dish, this dish is sure to impress your family and friends. So, gather your ingredients, put on your apron, and let's embark on a culinary journey to savor the goodness of aubergines with feta and chilli!
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