Couple of day ago I was talking with my dad who reminded me how much he liked to try different recipes that include aubergines which is I think a characteristic ingredient in Greek, Turkish and in general middle east kitchen.
Looking back on the recipes I have done, I can find a lot that include aubergines and most probably I can think couple also that I haven’t even tried to cook until now. The following reminds a lot of the aubergine salad I did some time ago but it is a nice idea, especially if you are having a barbeque and you want something to have together with the meat you are grilling.
On the other hand..You can easily do it also in your over. As I did.
- 2 big aubergines
- Alumium foil
- 200gr of Feta cheese mashed
- 1 red hot chilli pepper chopped
- 1 red pepper
- Olive Oil
- A bit of parsley
Take the Aubergines and cover them all around with aluminium foil so there flesh is protected. Put them in the oven around 200c and let them over there for 30 minutes more or less occasionally turning them around. Try to pinch them with a fork, if its easy to pinch and you can sense they soft then you remove them.
When you remove the foil they should piping hot. Try with a small knife to remove their skin slowly leaving them only with their flesh. Then place them in a big plate and try to mash the aubergines with your fork.
Add the mashed feta cheese and the chilli peppers on top and mix them with your hands if you have to. Add olive oil, a bit of pepper, decorate with the red pepper and the parsley and your appetizer is ready.