Aubergine, eggplant is one of my favourite vegetables. So delicious and what a what lovely colour, called aubergine as well.
A Turkish dish with cooked aubergine in garlic and yoghurt sauce is an all time favourite but I wanted to try something different. A recipe in the local markets leaflet inspired me try something new, and I followed it almost to the point (thanks K-market).
Taste of Greece was welcome and I have found myself dreaming of a holiday in the south. Even searching for cheap flights. This summer has not taken us abroad and we have followed friends in summer paradises via Facebook. Just at the moment a friend is in Greece visiting her family and posting beautiful photos. This has taken me back to holidays on Crete and Samos ten and even twenty years ago.
This aubergine starter with tomato and feta cheese is delicious. This is what you need for a starter for six:
2 aubergines, olive oil, salt and pepper
basil and peppermint
1 Take two medium-sized aubergines and cut them not thin slices. Brush with olive oil, sprinkle with salt and pepper, and bake for 30 minutes in 200 C.
2 Slice 4-5 small tomatoes. Work a chunk of Feta cheese into small pieces, crumbs.
3 Coat the aubergine slices with tomatoes and put one some cheese on them. Bake for 10 minutes.
4 Chop some basil and peppermint and decorate the dish with the herbs.
The peppermint gives a very fresh flavour.