Baked Aubergines

My love for Diana Henry will become more apparent as this blog continues… Last Friday I cooked dinner for my mum for her birthday and she too is a Ms Henry fan so I thought it was only fitting to use one of her recipes from her ‘Cook Simple’ recipe book.

I made this as a side as part of an array of other dishes but it is so stand out it would be perfect on its own for a hearty dinner – just maybe consider doubling the recipe. It’s really easy to make which is a bonus!

Ingredients – serves 2

2 aubergines, halves

1 onion, finely sliced

3 garlic cloves, finely sliced

1 red chilli, deseeded and finely sliced

Juice of 1/2 lemon

50-100g feta cheese, crumbled

100g Greek yogurt

Handful of mint leaves

Extra virgin olive oil

Method

Heat oven to 200 degrees Celsius

Halve the aubergines lengthways and score a trellis pattern into the flesh of each half on the cut surface.

Pour over 5 tbsp of olive oil, season and turn them over to make sure both sides are well coated. Put in the oven and roast for 40-45 minutes.

Whilst the aubergines are cooking, saute the onion in 2 tbsp of olive oil until soft and golden. Add the garlic and chilli and cook for another 2 minutes until soft.

When the aubergine is cooked, put on a serving plate cut side up and squeeze the lemon juice over them.

Gently press the cooked flesh down slightly and fill the cavities with the onion-chilli mix. Scatter the feta on top.

Finish by daubing the yogurt over the aubergines and throw over some mint leaves. Drizzle with some extra virgin olive oil and serve.


I hope you enjoy this, I could have eaten this whole bowl (sadly I had to share ha!) Let me know if you love it too!

Love, A, x.

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