Serve this with your choice of protein, if desired. A grilled lamb burger or some roasted chicken would be nice - you'll need to decide and pick it up when you shop.
What you'll need
Main ingredients
- 1 large aubergine, halved lengthways
Fresh/ frozen
- ½ or small whole avocado
- Juice of ½ lemon
- ½ Green chilli, sliced and deseeded
- 100g Greek yoghurt
- 100g Feta cheese, crumbled
- Sprig of fresh thyme/ mint/ coriander, leaves only
- 1 Spring onion, finely sliced
Store cupboard
- Olive oil, about 2 tbsp
- Salt & Pepper, to taste
- 30g walnuts, roughly chopped or left whole
- Sesame seeds, 1 tsp
- Pumpkin seeds, 1 tsp (optional)
What to do
- Preheat the oven to 190 degrees C/ 170 degrees C fan. Line a baking/ roasting tray with baking paper.
- Halve the aubergine down the middle, lengthways and score the flesh to make a diamond pattern. Drizzle or brush all over with olive oil. Scatter with pumpkin seeds if using and season with salt and pepper.
- Cook for 20 minutes, then rotate the tray and drizzle with a little more olive oil if it looks a little dry. Cook for 20 more minutes or until nicely browned and soft all the way through.
- While the aubergines are cooking, make the dressing by adding ½ avocado, 100g Greek yoghurt, juice of half a lemon, ½ green chilli to a blender cup and blitz until smooth - you can add a teaspoon or 2 of water if you prefer a looser dressing. Taste and add salt and pepper if needed.
- Time to plate up! Dollop some of the avocado dressing in blobs, crumble over plenty of feta cheese, sprinkle with walnuts and fresh herbs, I used thyme. Top with finely sliced spring onions and a drizzle of olive oil to finish.
