Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Marinade
Aubergines
Creamy feta
How it's done
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Marinade
Combine the capers with the tomato puree, oil and lemon juice, season.
Aubergines
Score diagonally across the cut surfaces of the aubergines, but do not slice all the way through. Brush the cut surfaces with oil, season with salt, place on a baking tray lined with baking paper, cover with foil.
Roast
Approx. 20 mins. in the centre of an oven preheated to 200 °C. Brush the aubergines with the marinade, cook on the bottom shelf without foil for approx. 10 mins.
Creamy feta
Using a food processor, puree the feta, lemon juice, garlic and yoghurt into a creamy sauce, mix in the lemon zest. Serve the creamy feta with the aubergines.
| Serve with: | Bread |
|---|
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