Name: Aubergine Stuffed with Spinach, Feta, Harissa and Mint
Yield: Serves 4 as part of a mezze
Cuisine: British
Ingredients: 200 g feta cheese; 2 tbsp Harissa; 200 g spinach, wilted and squeezed dry; 40 g flat-leaf parsley, finely chopped; 10 g fresh mint, finely chopped; freshly ground black pepper; 2 medium aubergines; 125 ml olive oil; 2 garlic cloves, grated to a pulp; 60 g pine nuts, lightly toasted

Preparation info

Serves
4
as part of a mezze

Difficulty
Easy

Appears in

Café Cooking

By Gillian Veal

Published 2024

About

Elegant little rolls of aubergine that are delicious enjoyed with drinks and a selection of mezze.

Ingredients

2 medium aubergines
125 ml olive oil
2 garlic cloves, grated to a pulp

Method

Cut the stalks off the aubergines, then slice them lengthways into 5mm slices. In a small pan, gently heat the oil and garlic until bubbles appear, then turn off the heat and leave to infuse for a minute or so. Put a griddle pan on a high heat and, while it’s getting hot, brush the slices of aubergine on both sides with the garlic oil. Then griddle the aubergine slices for a few minutes on each

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Aubergine Stuffed with Spinach, Feta, Harissa and Mint

Ingredients

Method

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