roasted & creamed aubergine
Servings: 2
ingredients:
- 1 aubergine (about 400 g)
- 3 - 4 spring onions
- 100 g feta cheese
- 150 g Greek yoghurt
- 1/4 tsp dried thyme
- 1/4 tsp dried sage
- 1 tsp ground sweet paprika
- 2 tbsp olive oil (for frying & some more for the aubergine slices)
- 1 tbsp balsamic vinegar
- salt & pepper
- some olive oil for serving - optional
equipment:
- an electric handheld blender
how to:
- Preheat the oven to 175 degrees C fan.
- Cut the aubergine into thick slices (1 - 1,5 cm) & arrange them on a baking tray lined w/ baking parchment.
- Spread some olive oil over the slices.
- Then transfer the baking tray in the preheated oven & let the aubergine slices roast for about 25 - 30 min.
- Chop the spring onions & start frying in olive oil - softly.
- Crumble the feta cheese & add to the spring onions after about 4 - 5 min.
- Add thyme & sage as well as pepper.
- Fry for another 2 - 3 min to soften the feta cheese.
- Put the mess in a bowl & add the balsamic vinegar - mix well.
- Afterwards let the aubergine slices cool down before peeling off the skin.
- Mash the aubergine pulp w/ a fork, add some of the Greek yoghurt & process into a soft cream w/ a handheld blender.
- Add ground paprika, the spring onion-feta mess & the rest of the Greek yoghurt & mix well.
- Add salt & pepper to taste.
- optional: Drizzle some olive oil over the mess.
Notes
Prep time: Any rest resp. cool down periods are not included.
Cook Time: It’s the roasting of the aubergines; frying the spring onions & the feta is another 6 - 8 min in parallel to the baking session.
Feta cheese: I always use feta cheese made from ewe’s & goat’s milk.
Greek yoghurt: You may substitute Greek yoghurt by sour cream (20%).
Serve the cream at once resp. within 3 - 4 hours. It’s best at room temperature.
Leftovers may be stored in the fridge until next day.