Well this is a bit of a treat dish.
The oil and garlic juices melts into the scored aubergine, making it silky and soft. Eat it hot with the cold dip and you’ve got a wonderful contrast of sensations. Mouth-feel, I think people call it, although the phrase is rather unpleasant.
The salty feta is tempered by the yoghurt and made a wee bit more interesting with the parsley. And flatbreads are always delicious, especially when crisped up in the oven, speckled with parsley and drizzled with yet more olive.
Hope you enjoy!
I’m linking up with Jacqueline’s superb Meat Free Mondays over at Tinned Tomatoes. If you’re a veggie or vegan or like me, just love your veggies and don’t need meat to make a meal complete – hop on over – it’s always a source of inspiration 🙂
Garlic Baked Aubergine with Feta, Yoghurt and Parsley Dip
1 small aubergine
2 tablespoons Greek yoghurt
around 100g feta
a handful of flat-leaved parsley, chopped
3/4 cloves garlic, sliced in half
salt and pepper
flatbreads, to serve
1. Pre-heat the oven to 200 degrees celcius.
2. Cut the aubergine in half lengthways then score it about a centimetre deep in a criss-cross fashion.
3. Pop the auberbine in a foil-lined baking dish and drizzle with the olive oil and halved garlic. Season with salt and pepper.
4. Roast the aubergine for about 40 minutes or until soft – drizzling with more olive oil about halfway through.
5. While the auberine is baking, mash up the feta in a bowl and combine with the yoghurt, a seasoning of salt and pepper, and half of the chopped parsley.
6. Serve the aubergine with the feta and yoghurt dip and some warmed flatbreads on the side.