Eggplant with Garlic Cumin Vinaigrette, Feta and Herbs

DIFFICULTY
Average Average
PREP TIME
Under 30 Min. Under 30 Min.
COOK TIME
Under 1 Hr. Under 1 Hr.
SERVES
2-4 2-4
Eggplant with Garlic Cumin Vinaigrette, Feta and Herbs
A simple eggplant dish packed with flavour. Topped with a vibrant vinaigrette dressing, it can be enjoyed on its own as a main or served as a satisfying side.
Main INGREDIENTS
  • Vegetables
Ingredients
Method

Ingredients

  • 2 – 3 medium eggplants (aubergines), thickly cut
  • 3 Tbsp (45ml) olive oil
  • Sea salt and freshly ground black pepper, to season
  • 3 cloves garlic, skins on and whole
  • 1 Tbsp (15ml) ground toasted cumin
  • 2 Tbsp (30ml) olive oil
  • Juice and zest of 1 lemon
  • 100g soft feta, crumbled
  • 80g quick-pickled pink onions, to serve
  • Flatleaf parsley and mint, chopped to serve

  • Method

  • 1
    Preheat the oven to 200°C.
  • 2
    In a bowl, toss the sliced eggplants in the olive oil and salt and pepper to coat evenly. Arrange in a single layer with the whole garlic cloves in the Le Creuset 32cm Classic Rectangular Dish.
  • 3
    Place in the oven for 15 minutes, remove, turn the eggplants over and roast again for 10 - 15 minutes. Remove from the oven. If the eggplants are golden on each side and tender, they are ready. Remove the soft, roasted garlic from the dish, add to a bowl, remove the skins and mash with a fork together with the cumin, remaining olive oil, seasoning and zest and juice of a lemon to taste.
  • 4
    Drizzle over the eggplants, top with crumbled feta, pink pickled onions and freshly chopped herbs to serve.
  • 5
    To make quick pickled pink onions, simply massage the sliced red onions in a bowl for 10 seconds (using your hands) with the juice of half a lemon and a generous pinch of salt.
  • 6
    Cook’s Tip: Add a dash of water and 30g mixed herbs to a blender with the cumin vinaigrette for a vibrant green dressing.