Filed under: Uncategorized | Tags: Aubergine, feta, starter, vegetarian, virtue, zesty
Now, I am an avowed carnivore and firmly believe in the virtues of red meat. This is not, however, to say that I am averse to the gentle pleasures of a good vegetarian dish. I have had a run of cruelty-free dinners lately, including almost-chicken cacciatore, and a rather delicious broccoli and feta soup at the House with No Flour. Inspired such virtuous, gentle cuisine, when I opened the fridge at home and was confronted by some brinjals and feta, I knew what had to be done. Brinjal and feta rolls.
You begin by slicing the brinjals lengthways, coating with a lick of olive oil and then griddling them. Just be careful not to overcook them at this stage, or it’ll all go to mush in a minute. Once they start to go translucent they’re pretty much done. The residual heat with do the rest of the work.
Brinjals taken care of, you crumble a wheel or two of feta into a bowl and introduce it to a generous squeeze of lemon juice and a sprinkle of lemon zest. Then, add dash of chilli (I used some mazavaroo that was lurking in our fridge), some black pepper, and a bit of chiffonaded rocket (mint would be great here, but we had none).
Once the two elements are ready, you just place a spoonful of the feta mixture onto a slice of brinjal and roll it up. You can use toothpicks to secure it all, but I just warn whoever’s eating it to be careful of it all unravelling, and we’re usually fine.
So there you have it – a rather zesty, summary morsel that works well as part of an antipasto-type platter, or a great veg side dish.
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