Roast aubergines with almond tarator, feta, dill & green chilli on a rectangular plate

Roast aubergines with almond tarator, feta, dill & green chilli

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(3 ratings)

Prep: 20 mins Cook: 1 hr

Easy

Serves 4 as a side dish or starter

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

Nutrition and extra info

  • Vegetarian

Nutrition: Per serving

  • kcal385
  • fat35g
  • saturates8g
  • carbs7g
  • sugars5g
  • fibre5g
  • protein7g
  • salt0.48g
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Ingredients

  • 4 aubergines
    Aubergine

    Aubergine

    oh-ber-geen

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

  • 100ml extra virgin olive oil, plus extra for brushing and drizzling
  • 125g feta, crumbled
    Feta

    Feta

    feh-tah

    A creamy soft white cheese with an ancient history - nomadic tribes who needed to preserve the…

  • 175g Greek yogurt
  • 1-2 green chillies (depending on how hot you like it), halved, deseeded and very finely sliced
    Chillies

    Chilli

    chill-ee

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

  • small bunch of dill, roughly chopped

For the tarator

  • 30g coarse white country bread, roughly torn
  • 4 tbsp milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a 'complete' food…

  • 50g blanched almonds
  • 1 garlic clove, chopped
  • ½ lemon, juiced
    Lemon

    Lemon

    le-mon

    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

Method

  1. 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.

  2. 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).

  3. 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.

  4. 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.

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