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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