Roasted brinjals, basil pesto and feta
My go-to recipe as a side dish with a barbeque. It fills plates so easily and everyone has more than enough to eat. Earlier I mentioned how to make your own basil pesto recipe, why not use it today by adding it to these roasted brinjals, topped with feta.
Preparation time: 10 minutes
Cooking time: 30 minutes
3-6 Small to medium brinjals (aubergine / egg plant).
40ml olive oil
Juice of one lemon
30ml basil pesto
Sun-dried tomatoes, sliced
50g Feta cheese, crumbled
Spring onion, snipped
(Optional) Dry or fresh garlic
Black grounded pepper and salt to taste
1.Prepare all the ingredients and place them ready to use before cutting the brinjals, as it will start to turn colour as soon as being exposed to oxygen.
2.Pre-heat the oven to 180C (gas mark 4).
3. Slice the aubergine in half lengthwise, then score the flesh with a knife cutting deep. Make diagonal cuts, and then repeat in the other direction so you have a diamond pattern.
4. Drizzle olive oil and lemon juice over the brinjal, then start adding pesto, sun-dried tomatoes and feta cheese.
5. Sprinkle rosemary, spring onion, garlic, pepper and salt then place into the oven to bake.
6. Bake for 30 minutes or until the egg plant is soft and flesh easy to cut.