Roasted aubergine with feta, chili and spring onion

This recipe was born out of watching Nigel Slater on the beeb recently cooking his Chilli Feta . However, I had a lovely Dutch aubergine to use up so made some adjustments.  I should have googled Nigel’s recipe before I started as I first began with half a red onion which I cooked in a frying pan with a beautiful red chili and some garlic but the red onion did that strange metamorphosis it does when cooked going from something fresh tasting to something very sweet. This sweetness works well in say a quiche, but would not complement either the aubergine or the feta so I ditched that and went for the spring onions. I am also kicking myself for not using thyme which I have in plentiful supply as I have it growing in my garden and on my window sill (cos I forgot what was in the garden and ordered more Dummy!)

Anyway, the end combo with roasted aubergine was delicious. I had to use a green chili as I ran out of red but in future will stock up on red as that would be divine. I hope you try this and enjoy.


  • 1/2 Dutch aubergine
  • 2 tbs olive oil
  • 5 spring onions sliced thinly
  • 1 clove garlic minced
  • 1 chili (red would be best but I only had green tonight. Also end result wasn’t very spicy so could add 2 chilis if you like it hot)
  • 100g pack feta cheese
  • 1 sprig fresh thyme
  • Seasoning to taste


  • Pre-heat oven to 220 degrees (fan oven)
  • Cut the aubergine along its length. If you are making dinner for one, then reserve the other half for aubergine shak.
  • Make criss cross marks in it
  • Wipe a little of the olive oil over the aubergine, grease a baking tray and place aubergine with cut side down to roast in the oven for about 20 minutes. It’s ready when the aubergine is tender but not totally mushy
  • While the aubergine is roasting, in a pan heat the remaining olive oil over a medium flame and cook the spring onions, garlic and chili for 2 minutes stirring continuously. Remove from heat.
  • Cut the feta into 2 cm cubes and stir into the onion mix. Also add thyme leaves off the twig and season to taste.

  • Take the aubergine out of the oven and flip onto it’s skin side. There should be enough give to let you push down the flesh. Spread the feta mix on top and put back into the oven for about 5 minutes until the feta has melted and slightly browned on top.
  • Serve with thick oven chips (or fresh bread if you want to be good). Although the skin is edible it will be quite tough so I chose to just scoop out the insides with the chips like a dip. It was very yummy and suitable for either lunch or a light dinner.

BTW if this is too much faff you could just made an American style grill sandwich as I did today with the remaining feta. Take two pieces of bread and butter one side of each. On the non butter side of one crumble up the feta, add 3 chopped spring onions and a chopped chili. Put other piece of bread on top (buttered side facing out) and cook in a frying pan until the buttered sides are nicely toasted and the cheese has melted. DELICIOUS!


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