Roast Aubergine and Feta Delight

As I work on this diet (which incidentally is going quite well), I noticed that there is rather a large difference between the calories in veggies and meat/carbohydrates.  Now, I’m obviously not going to give up meat but I thought I might cut-down a bit and well, as an animal lover it also sits well.

So, I’m on the lookout for glorious veggie fare and when I saw that Nigel Slater had an interesting aubergine recipe – well, I had to try it.  So herewith a recipe based on his recipe for aubergine and feta which he learnt while in Greece.

• 1 good sized aubergine per person
• 50g feta cheese
• Lemon
• Flat leaf parsley
• 2 cloves of garlic
• Salt and pepper to taste

Firstly, take one aubergine and stab it repeatedly with a knife.  Don’t chop it, you are just looking to ‘aerate’ the vegetable.  Then pop it into a hot oven (around 180 to 200 degrees Celsius) for about 45 minutes to an hour – turning every 15 minutes or so to ensure an even cook.

Take out of the oven, chop off the stem and cut in half.  It should be nice and creamy but if not, I have popped it back into the oven in the past.  Sprinkle with crumbled feta cheese and squeeze half a lemon over the top.  Dot with chopped flat leaf parsley and finely chopped garlic.

Now if you aren’t on a diet forget the lemon and mix flat leaf parsley with crushed garlic, good quality olive oil and a generous pinch of salt. Sprinkle generously over the top of the aubergine.

Eat with a nice glass of white wine - not bad for diet food!

Lx

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