Roasted Aubergine with Feta Cheese

Roasted Aubergine with Feta Cheese, thyme, parsley and a tasty combo of sun-dried tomatoes, black olives, red onion and the added heat of a some red chilli slices. 

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When it comes down to healthy, easy and speedy meals that don’t disappoint on taste, this is one of my favourite recipes!

If during warmer months my husband and I enjoy salads and fresh vegetables most days, during winter we surrender to the comfort that roasted vegetables offer. 

Here is what you’ll need:

Few ingredients are needed for this recipe, therefore extra attention to their quality is essential.

Try some organic aubergine, feta cheese, fresh thyme, garlic, sun-dried tomatoes, red onion, black pitted olives (or kalamata olives), red chilli, extra-virgin olive oil and some parsley for extra freshness. 

Roasting aubergines

It’s a very speedy and simple process.

These are the key steps to remember: 

• Bake skin side down — You’ll know when the aubergine is ready to come out of the oven when it’s golden brown in color and just beginning to char.
• Slice and score the aubergines — Cut the aubergines in half lengthwise. Then score the aubergines all over in zig-zag, being careful not to cut through the skin. 
• Add olive oil — Drizzle the aubergine with olive oil and rub it in using your hands. 

ROASTED AUBERGINES WITH FETA CHEESE

Yield: 2

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Roasted Aubergine with Feta Cheese with thyme, parsley and a tasty combo of sun-dried tomatoes, black olives, red onion and the added punch of red chilli slices.

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Ingredients

• 2 medium sized aubergines
• 2 cloves of garlic
• 1/2 red onion
• black pitted olives, sliced
• sun-dried tomatoes sliced
• feta cheese crumbled
• red chilli (optional)
• parsley
• thyme
• extra-virgin olive oil
• salt
• pepper

Instructions

1. Preheat your oven to 190 degrees Celsius. Prepare a tray by covering it with parchment paper.
2. Slice the aubergines in half lengthwise. Score the aubergines flesh in a zig zag pattern. Gentley crush the garlic and rub it over the flesh of the aubergines (1 garlic clove for each augergine). Drizzle all over with olive oil.
3. Place the aubergines halves flesh side up on baking tray. Scatter the leavers of thyme. Sprinkle with salt.
4. Bake the aubergines for 50 minutes, until golden brown and just beginning to char. Once cooked, allow the aubergines to cool slightly before topping adding the remaining ingredients.
5. While the aubergines are cooking, prepare the rest of the ingredients. Slice the onions (round circles), black-pitted olives, sun-dried tomatoes, red chillies and crumble the feta cheese. Chop the parsley. Add them into a bowl and combine.
6. Top your aubergines with the mixture and serve whilst still warm.