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Grilled aubergines with whipped feta & pomegranate
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Serves: 4 as a side or starter
2 tbsp olive oil
1 small clove garlic
½ x 25g pack mint
150g Essential Greek Feta, finely crumbled
200g Essential Greek Style Yogurt
1 Belazu Beldi Preserved Lemon, finely chopped, pips discarded
2 tbsp Cooks’ Ingredients Spiced Pomegranate Drizzle
½ x 210g pack pomegranate seeds
1 tsp Cooks’ Ingredients Turkish Urfa Chilli Flakes
Sesame grissini breadsticks or flatbreads, to serve
1. Preheat the grill to medium. Cut the aubergines into 1cm thick slices and arrange on the grill pan. Brush both sides with olive oil and season lightly with salt. Grill for 7-8 minutes on each side until browned and tender.
2. Meanwhile, place the garlic and a few mint leaves in a small food processor and whizz until finely chopped. Add 100g of the feta and the yogurt and whizz again until smooth. Spread out onto a platter and scatter over the preserved lemon.
3. Arrange the aubergine slices over the whipped feta and pour over the spiced pomegranate drizzle. Scatter over the pomegranate seeds, urfa chilli flakes and remaining feta and mint leaves. Delicious served with sesame grissini breadsticks or warm flatbreads, if liked.
Cook’s tip This is delicious served while the aubergine is still warm, but can be prepared ahead and served chilled.
Typical values per serving:
This recipe was first published in May 2021.