Aubergine and Feta Bake

Aubergine and Feta Bake



 I have grown my very first aubergine (eggplant) and wanted to use it before something else munched it.  This is based on a Nigella recipe, but I have taken it a bit further by adding a tomato sauce and baking it.  I have just used what was available in the kitchen as I have not been able to go shopping for weeks.

First of all I made a tomato sauce, my usual that I use with pasta, so you can make you favourite sauce or even use a jar.

I then sliced my HOME GROWN ( I just love saying that) aubergine length ways and brushed with oil before placing  on a hot griddle pan for a few minutes each side until softened and browned.

In a bowl I crumbled a pack of feta cheese and mixed with chopped basil from the garden, some crushed chilli or fresh if you have one, ground black pepper and a splash of lemon juice.

Once the aubergine slices are cooked, place a spoonful of the feta mix at the end, roll up the aubergine and place edge down in a ovenproof dish.  Spoon your tomato sauce over the top, I had some feta mix left over so I sprinkled over the top, but it was a bit of a feta overload!  I would probably leave it off next time.  Place in a medium oven for about 20 minutes.

I served mine with wild rocket.

It's nice to be doing a bit of proper cooking again, I miss the little things that I usually take for granted.  Thank you for all your comments yesterday.

Chickpea xx