When we first went travelling we were in Portugal and in every supermarket and market stall there seemed to be a glut or aubergines and courgettes. When I first mentioned this dish to Paul he said “it’s veggie, I don’t think it will fill me up”. He told me only this week that it’s now one of his favourite dishes.
I use an oven to do this but you can use a hob. If I make this at home I do it leaving the aubergine whole, but to cut down on cooking time I chop them when in the motorhome.
- One large Aubergine chopped
- Olive Oil
- Salt and pepper
- Oregano a good shake
- Chill flakes 1/4 teaspoon
- 2 cloves garlic crushed
- 1 tin chopped tomatoes
- 1/2 block feta cheese crumbled
Put the aubergine in a roasting dish and pour over a generous splash of olive oil to cover it. Season with salt and pepper and put in the oven for around 20 mins until soft and browned at the edges.
Remove from the oven. Mix the garlic with the tomatoes and pour over. Add the chilli and Oregano and crumble over the feta. Place back in the oven for 10 to 15 mins until the feta is melted.
Enjoy with some crusty bread.
Tip: If you really can’t eat this without meat add some chorizo before placing back in the oven.