Roasted aubergine recipe topped with a light and zesty feta and parsley dressing – perfect to bring a little summer to your table.
My roasted aubergine recipe is great as a vegetarian main meal and equally well served as a side dish (especially at a BBQ!). Soft roasted eggplant flesh topped with the sharpness of feta cheese and the freshness of lemon and parsley; it screams the flavours of Cyprus!
This is my mums recipe for Greek roasted aubergine which we all love! Simple yet bursting with flavour it signifies the start of spring!
You can watch the video recipe of me actually cooking these on the BestDaily.co.uk website – click this link to watch the video!
Roasted Aubergine Recipe with Feta and Parsley Dressing – Ingredients:
1 large aubergine cut lengthways in 1/2 inch thick slices
1 small packet of Greek feta cheese
Handful of chopped fresh parsley
1 small clove of garlic finely chopped (or half a large clove)
1/2 lemon juice
Few glugs of extra virgin olive oil (preferably Greek!)
Roasted Aubergine Recipe – Method:
- First; slice your aubergine lengthways about 1/2 inch thick. Sprinkle a tablespoon of salt over the aubergine slices and leave in a colander for 5 mins then rinse well and pat dry with kitchen towel (you do this to remove the bitterness of the aubergine – being honest, most of the time I don’t both with this bit so you can just slice and go straight to frying the aubergine!)
- Lightly oil the aubergine slices and place in a frying pan or griddle on high heat for a few minutes each side until lightly golden.
- Meanwhile; break up your feta cheese into a bowl, this is rustic so don’t cut with a knife but crumble with your hands. Then add decent hit of olive oil over the feta, season with black pepper (no salt needed), add the chopped garlic, parsley and squeeze of lemon juice. Now mix to combine.
- Once the aubergines are done; place them on a lightly oiled baking tray and spoon out the feta cheese mix over each piece of aubergine and pop them into the oven (180C) for literally 2-3 mins just to help the ingredients merge together a bit.
- Remove and serve.
Goes well with sunshine, close family or friends and a whole lot of meat cooking on the BBQ!
2 thoughts on “Roasted Aubergine Recipe with Feta & Parsley Dressing”
I love aubergines and couldn’t wait to try this recipe out. Bought two yesterday and finally had a go. Delicious! I added some sun-dried tomato to the feta mix because the flavors go well together and to add a little colour because I forgot the parsley.
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