It was high time to try out one of those aubergine recipes that linger around and appear everywhere, like a sign, begging you to make it. This recipe for Aubergines & Feta with Chilli I found online a long time ago, in a Good Food cookbook early on this year and this past weekend in a vegetarian magazine my mum bought. Like I said, high time.
It’s perfect to give as a present, but beware of the time you need to invest. It took me a morning to put this together, and I had already salted the aubergines and set to drain overnight, the evening before (the recipe asks, Marieke obeys). I did half the quantities because my passion for aubergines is not shared by everyone in the household. It worked out fine, except that I did not half the amount of feta, and would reckon you’d be short on feta if you used the actual eight aubergines asked for.
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