Roasted Aubergine with Crumbled Feta & Toasted Pistachio
Smoky, tender aubergine with creamy feta, crunchy pistachios, and vibrant fresh herbs. Finished with GOOD PHATS Extra Virgin Olive Oil and a drizzle of garlic chili oil. Great for a moreish side dish, starter, or snack.
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PHAT: SPANISH EXTRA VIRGIN OLIVE OIL SPRAY
PREP TIME: 20–25 MINS
SERVES: 2
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INGREDIENTS
2 AUBERGINES
GOOD PHATS EXTRA VIRGIN OLIVE OIL SPRAY
1–2 GARLIC CLOVES, THINLY SLICED
GOOD PHATS EXTRA VIRGIN OLIVE OIL
1 TSP ALEPPO CHILLI FLAKES
1 TSP SWEET SMOKED PAPRIKA
HANDFUL FLAT-LEAF PARSLEY, CHOPPED
HANDFUL MINT LEAVES, CHOPPED
HANDFUL DILL, CHOPPED
HANDFUL OF TOASTED PISTACHIOS, CHOPPED
3 TBSP TAHINI
½ LEMON, ZEST & JUICE (OR TO TASTE)
GENEROUS HANDFUL OF CRUMBLED FETA
SEA SALT & CRACKED BLACK PEPPER
ZA’ATAR (OPTIONAL)
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METHOD: How to make roasted aubergine with crumbled feta & toasted pistachios?
AUBERGINE
Step One:
Slice the aubergines in half lengthwise. Gently pierce the skins with a knife and lightly coat with GOOD PHATS Extra Virgin Olive Oil Spray, ensuring even coverage.
Place the aubergines in the air fryer (or oven!), skin side down, and cook at 220°C (390°F) for 20 minutes. Increase the temperature to 240°C (464°F) and cook for an additional 10 minutes to give nice caramelization.
OIL
Step Two:
While the aubergines are cooking, thinly slice the garlic and place it in a small pan. Cover with GOOD PHATS Extra Virgin Olive Oil and gently fry over low heat until the garlic just turns crispy. Remove from the heat and stir in Aleppo chili flakes and sweet smoked paprika. Set aside.
CHOP
Step Three:
Roughly chop the herbs and pistachios and set aside
PLATE
Step Four:
Once the aubergines are cooked, cut each half lengthwise into 4 strips, starting from the bottom and stopping just before the green top so the strips remain attached. Drizzle some tahini onto a serving plate and place the aubergines on top, gently fanning out the slices while keeping the top intact. Season with sea salt and cracked black pepper.
GARNISH & SERVE
Step 5:
Drizzle the aubergines with more tahini and the garlic chili oil. Grate over some lemon zest and add a generous squeeze of lemon juice. Crumble over the feta, then top with the chopped toasted pistachios and fresh herbs. Finish with a sprinkle of za’atar for extra flavour.
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Chef’s Tip
For a more intense smoky flavour, char the aubergines over an open flame before air frying. Pair with roasted meats, middle eastern style dishes or simply enjoy as a main with a salad.
