aubergine, feta, oil, black olives, salt, onion, garlic, honey, cumin, chilli flakes, sunflower seeds, sun dried tomatoes, harissa, tomato puree, courgette, white cabbage, lemon
Sorry for the lack of posts, been a busy copy of weeks involving going to visit and help out my sisters porridge cafe, from one foodie to another! Here is an extremely tasty, quick and healthy dish, great for either lunch or a light dinner, brainchild of my friend Milly (who is the best veggie cook I know!) and myself… Am really enjoying using vegetables in salads at the moment and courgette and white cabbage work brilliantly. The cabbage just gives the bite needed with the softness of the aubergine.
Enough to feed two. Start by preheating your oven to its max temp, mine sadly only goes to 225c. Cut the aubergine in half and drizzle with a little oil and salt, cook for about 20 minutes. In the mean time, lightly fry a sliced onion and add a clove of crushed garlic, 1/2 tsp of cumin seeds, some sliced black olives, a few sliced sundried tomatoes, a few chilli flakes, squeeze of honey, 1 tsp of harissa and 1 tbsp of tomato puree. Keep stirring on a medium heat until the aubergines are done. Lift the aubergine out and gently push the middle part of the aubergine down and top with the onion mixture, crumble on some feta and cook for a further 5 minutes. Finally simply peel a courgette and thinly slice a white cabbage for the salad, serve with a generous squeeze of lemon