Oven roasted Sicilian aubergine with tomato and feta

As mentioned in my last post, we have had a bit of a revolution in our local Morrisons which now sports a funky new veg section. Including one with a lot of different aubergines – there was Dutch, smaller rounder Indian, purple and white aubergines and a Sicilian aubergine. The latter is just gorgeous looking – check out the vibrant purple and the lovely round shape. I’ve never seen one before and though it cost me £1.69 which is expensive for an aubergine, I couldn’t resist.

According to the Think Sicilysite, the Romans were suspicious when first shown the purple black fruit by Moroccans and dubbed it the “apple of insanity”. Ilove that! That site has some great recipes but as I didn’t have the ingredients, I did my own thing. And my goodness, it was DELICIOUS so have a go. Ingredients:

  • 1 Sicilian aubergine
  • Extra virgin olive oil
  • 4/5 spring onions,
  • 3 fat cloves of garlic
  • 6-7 sunstream tomatoes (or any full flavoured vine ripened tomato). Was about 120g
  • 1/2 chili flakes
  • A small amount of salt to season
  • 100g feta cheese
  • 5/6 fresh basil leaves

Cooking:

     

  • Preheat the oven to 200 degrees centigrade (180 for fan)
  • Wash the aubergine, cut off the stem then slice into 1cm discs
  • Arrange the discs into an oven proof dish and coat with generous amounts of olive oil (I used at least 3 tablespoons)
  • Roast in oven for about 15 minutes
  • Meanwhile, top and tail the spring onions, peel outer layer if manky and slice up green and white parts finely
  • Remove outer layer of garlic and slice finely
  • Wash and chop tomatoes into quarters
  • In a heavy based pan, add 2 tbs olive oil and fry the onions and garlic
  • When they start to caramelise, add the tomatoes, chili flakes and season slightly. As feta is quite salty, you can leave out salt if you wish
  • Remove the aubergine from the oven and pour the onion/tomato mix over the top. Then crumble up the feta and place back into the oven.
  • Roast for a further 15 minutes, then tear up the  basil  and chuck it on on top. Place back in the oven for about 15 /20 minutes until aubergine has cooked through (check every now and again to ensure it’s not sticking to the bottom or burning on top).
  • Serve with warm bread, with pasta, on toasted slices of bread as bruschetta or just on it’s own. Delicious!
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