My love for Diana Henry will become more apparent as this blog continues… Last Friday I cooked dinner for my mum for her birthday and she too is a Ms Henry fan so I thought it was only fitting to use one of her recipes from her ‘Cook Simple’ recipe book.
I made this as a side as part of an array of other dishes but it is so stand out it would be perfect on its own for a hearty dinner – just maybe consider doubling the recipe. It’s really easy to make which is a bonus!
Ingredients – serves 2
2 aubergines, halves
1 onion, finely sliced
3 garlic cloves, finely sliced
1 red chilli, deseeded and finely sliced
Juice of 1/2 lemon
50-100g feta cheese, crumbled
100g Greek yogurt
Handful of mint leaves
Extra virgin olive oil
Heat oven to 200 degrees Celsius
Halve the aubergines lengthways and score a trellis pattern into the flesh of each half on the cut surface.
Pour over 5 tbsp of olive oil, season and turn them over to make sure both sides are well coated. Put in the oven and roast for 40-45 minutes.
Whilst the aubergines are cooking, saute the onion in 2 tbsp of olive oil until soft and golden. Add the garlic and chilli and cook for another 2 minutes until soft.
When the aubergine is cooked, put on a serving plate cut side up and squeeze the lemon juice over them.
Gently press the cooked flesh down slightly and fill the cavities with the onion-chilli mix. Scatter the feta on top.
Finish by daubing the yogurt over the aubergines and throw over some mint leaves. Drizzle with some extra virgin olive oil and serve.
I hope you enjoy this, I could have eaten this whole bowl (sadly I had to share ha!) Let me know if you love it too!
Love, A, x.