Menu
Aubergines & feta with chilli

Aubergines & feta with chilli

  • 1
  • 2
  • 3
  • 4
  • 5
(2 ratings)

Prep: 30 mins Cook: 30 mins

Moderately easy

Makes enough to fill 3 x 500ml jars
Delicious served with triangles of toasted pitta bread, houmous and fresh mint

Nutrition and extra info

  • Vegetarian

Nutrition:

  • kcal-
  • fat-
  • saturates-
  • carbs-
  • sugars-
  • fibre-
  • protein-
  • salt-
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 8 large aubergines

    Aubergine

    oh-ber-geen

    Although it's technically a fruit (a berry, to be exact), the aubergine is used as a…

  • 500g box sea salt flakes (you won't need the whole box)
  • 200ml red wine vinegar
  • 500ml bottle light olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 3 tsp dried oregano

    Oregano

    or-ee-gar-no

    Closely related to marjoram, of which it is the wild equivalent, oregano has a coarser, more…

  • 1 tsp chilli flakes

    Chilli

    chill-ee

    Part of the capsicum family, chillies come in scores of varieties and colours (from green…

  • 2 tsp black peppercorns
  • 200g pack feta cheese

Compare prices

Want to see what this recipe costs at different supermarkets? Compare in one place here:

Method

  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).

  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.

  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.

  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.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (2)

olkafoodlover's picture
5

You need some time to prepare it, I think a bit more than this 30 minutes, but certainly it's worth it.

gangajay's picture
5

This is great to have for salads or in pita bread.

Questions (0)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…

Skills & know how

As well as helping you decide what to cook we can also help you to cook it. From tips on cookery techniques to facts and information about health and nutrition, we’ve a wealth of foodie know how for you to explore.

About BBC Good Food

We’re all about good recipes, and about quality home cooking that everyone can enjoy. Whether you’re looking for some healthy inspiration or learning how to cook a decadent dessert, we’ve trustworthy guidance for all your foodie needs.

Our recipes

All our recipes are tested thoroughly by us to make sure they’re suitable for your kitchen at home. We know many of you are concerned about healthy eating, so we send them to a qualified nutritionist for thorough analysis too.

Tell us what you think…

Love the new look or think we’ve missed the mark? We want to hear your thoughts – good and bad – to make sure we make the new website as useful as possible.

Magazine

Subscribe to BBC Good Food magazine and get triple-tested recipes delivered to your door, every month.

Events

Discover the dates and details of all the BBC Good Food Shows.

On TV

See your favourite chefs on Sky Channel 247, Virgin TV 260 and find their recipes at goodfoodchannel.co.uk

Good Food Apps

Download the BBC Good Food Recipes, tips & cooking tools app and get good food on the go.