This pretty plate of roasted eggplant is more than just good looks, it has the perfect combination of texture and flavour – creamy, crunchy, salty and fresh!
Ingredients
- 3 eggplants (diced)
- 3 Tbsp pomegranate seeds
- 3 Tbsp pistachios (toasted and roughly chopped)
- ¼ cup fresh coriander (roughly chopped)
- Olive oil
- Salt and pepper
Whipped feta
- 90g feta
- ¼ cup greek yoghurt
- 1 small garlic clove
Method
- Preheat the oven to 200 degrees, fan bake.
- Pop the diced eggplant onto a large baking tray, drizzle generously with olive oil and season with salt and pepper. Roast for 25-30 minutes or until golden and starting to get crispy.
- While the eggplant is roasting get everything else ready. To make the whipped feta, add all the ingredients into a blender or food processor and blend until smooth and creamy (We prefer to make whipped feta in a food processor as it creates a beautiful, thick creamy texture. If you use a blender you might need to add a squeeze of lemon juice to get it to blend).
- Once the eggplant has cooked add the whipped feta to the base of a large plate or platter, scatter over the eggplant, then sprinkle over the pomegranate seeds, pistachios and herbs.
