Roasted Aubergine with Feta Cream
Indulge in these tender, creamy roasted aubergines topped with a luscious feta cream! Aubergines are packed with antioxidants and fibre, making this dish not only delicious but also a healthy treat. So easy to make, it's simply irresistible!
Ingredients
aubergines2 whole
feta cheese50 g
greek yoghurt2 tbsp
chives10 gfor decoration
paprika0.5 tspto taste
extra virgin olive oil2 tbsp
salt1 pinchto taste
black pepper1 pinchto taste
fresh parsley10 g
Instructions
Chef's Tips
For an extra smoky flavour, you can grill the aubergines instead of air frying or roasting them. Just brush with oil and grill until tender and charred.
If you don't have chives, fresh parsley or mint would also make a lovely garnish.
To make this dish vegan, substitute the feta cheese with a plant-based feta alternative and use a dairy-free Greek-style yoghurt.
Prepare the Aubergines
Wash the aubergines thoroughly. Carefully cut each aubergine in half lengthways. Using a sharp knife, score the flesh of each aubergine half in a criss-cross pattern, being careful not to cut through the skin.
Cook the Aubergines
Place the scored aubergine halves into an air fryer basket. Drizzle generously with extra virgin olive oil, then season with salt and black pepper to taste. Cook at 180°C for 25 minutes until tender. Alternatively, you can roast them in a preheated oven at the same temperature and time.
Prepare the Feta Cream
While the aubergines are cooking, crumble the feta cheese into a food processor or small blender. Blend until it's finely crushed. Add the Greek yoghurt and 1 tablespoon of extra virgin olive oil to the feta. Blend again until the mixture is smooth and creamy. Set aside.
Assemble the Dish
Once the aubergines are cooked, carefully transfer them to a serving plate. Gently open up the aubergine halves with your hands to create a wider cavity for the cream.
Add the Feta Cream
Spoon the prepared feta cream generously over each aubergine half, spreading it evenly across the flesh.
Garnish and Serve
Sprinkle the paprika over the feta cream. Finely chop the parsley and chives and scatter them over the aubergines. Finish with a final drizzle of extra virgin olive oil before serving immediately.
