on roasted aubergines

Yes, it's an ode of sorts. A dedication. Or something like that. Aubergines (or eggplants as we also call them) have become a bit of an obsession of mine. How are they so good? I don't know, but they are. There's something so fantastically earthy about them, and when roasted simply, with just a bit of salt to pull out the bitter juices, they can't be beat. Roasted aubergine puree makes a great mezze and is a fantastic addition to my favourite homemade curry.

But my favourite weeknight meal has got to be an aubergine, sliced lengthways, topped with homemade coriander pesto and a bit of feta. (I've made it nine times in a month, if that's any indication of my passion.)

Roasted aubergine with coriander pesto and feta
(serves 2)

2 aubergines, sliced lengthways
100g reduced fat feta

for the coriander pesto:
2 handfuls of coriander pesto, chopped
25 g pine nuts
1 chilli, deseeded and chopped fine
2 tsp olive oil
a pinch of sea salt
freshly ground pepper

To make the pesto: combine all of the ingredients in a pestle and mortar and beat to a fine paste.( This will keep in a jar in the fridge for up to a week, so can be made before.)

Preheat the oven to 200 C. Salt the aubergines and allow the bitter juices to be drawn out. Rinse and top with _ of the pesto. Place in a foil lined baking tin and roast for 45 minutes.

With about 15 minutes left, top with the feta (25g per half) and the rest of the pesto. The cheese will soften in those last 10 minutes.

With the last 10 minutes to go, prepare any side veggies you may want to serve - green beans or a tomato salad would work really well.


Other combinations? Mozzarella works well - and you could always use plain basil pesto. But there's something about the fiery chilli, zingy coriander and earthy pine nuts that bring out the best in the royal purple aubergine.