Roasted aubergine with caper & tomato marinade

Roasted aubergine with caper & tomato marinade

Total: 50 min. | Active: 20 min.
vegetarian, gluten-free
Nutritional value / person: 356 kcal
, Fat: 30 g
, Carbohydrate: 8 g
, Protein: 11 g
Aside from the fact that the creamy feta is a dream on its own with a slice of bread, the marinated aubergine rounds out this recipe beautifully and would actually be the star of the show. Altogether simply divine. And incredibly quick to make.

Ingredients

4 people

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

2 tbsp capers, rinsed, drained, roughly chopped
2 tbsp tomato puree
2 tbsp olive oil
1 tbsp lemon juice
salt and pepper to taste

Aubergines

2 aubergines, halved lengthwise
2 tbsp olive oil
½ tsp salt
a little pepper

Creamy feta

200 g feta, roughly crumbled
1 organic lemon, a little grated zest, the whole juice
1 garlic clove, finely chopped
4 tbsp plain greek yoghurt
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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.

Good to know
Serve with: Bread

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