Serves 2 people
Ingredients
1 large aubergine (eggplant)
Olive oil
1 tablespoon chopped parsley
½ onion, finely diced
Crumbled feta, to serve
Red wine vinegar
Method
1. Preheat oven to 180°C (350°F or gas mark 4)
2. Puncture the aubergine with a fork and place in the oven, bake for about 45 mins or until completely soft.
3. Remove the aubergine from the oven, cut in half lengthways (butterfly) - being careful not to cut the whole way through and whilst still hot loosen the flesh and mush slightly then pour over the olive oil and a little vinegar
4. Sprinkle with the onion and parsley and then top with the crumbled feta and lightly mix in.
"This is a vegetarian version which can be served as a meze or as a starter course."
Rhodes
