Spicy garlicky roasted eggplant with feta

Excellent side dish with roast chicken or steak. I used to be lazy and not salt and rinse the eggplant to remove the bitterness, but it does make a big difference to the taste. I highly recommend that you don’t skip this step.

Serves 2 as a side dish

  • 150 g feta cheese cut into 1.5 cm cubes
  • 1/2 long red chili, thinly sliced
  • 2 cloves of garlic, thinly sliced
  • 1 large eggplant, cut into 1 inch cubes
  • Olive oil
  • Salt and pepper

Preheat fan assisted oven with grill to 180℃.

Put cubed eggplant into a colander and sprinkle with 1 tsp salt. Roughly toss to remove moisture and bitterness, then rinse with water for 10 minutes and set aside. Pat eggplant dry with paper towels and add to a roasting tin. Season with salt and pepper, drizzle with olive oil, toss well. Bake for 20 min or until edges are golden brown and soft. Remove from oven.

Heat 1 tsp of olive oil in a frying pan and add garlic and chili slices. Flash fry until fragrant and remove from heat.

Allow eggplant to cool slightly, then mix with chili, garlic, and feta in a medium bowl. Toss ingredients with extra pepper and salt and drizzle with more olive oil. Serve as a part of tapas or as a side dish.

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