Yummy! Nigel suggests serving this as a main course with rice, but I used half the recipe to top crostini to accompany Margeritas as a starter. Just a most scrummy combination - soft, melting aubergine with salty feta, mint and toasted pine nuts. The remainder of the recipe will find its way into fritters tomorrow with some spinach and the rest of the feta. Will definitely make this again. No online recipe, but so easy: slice aubergine and brush with olive oil. Sprinkle with garlic and dried oregano and bake for 25 minutes till soft. Top with crumbled feta, chopped fresh mint and toasted pine kernels.
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