Roasted aubergine with caper & tomato marinade

Name: Roasted aubergine with caper & tomato marinade
Prep time: 20 min
Total time: 50 min
Yield: 4
Ingredients: 200 g feta; 4 tbsp plain greek yoghurt; 2 aubergines; 1 organic lemons; 1 garlic cloves; 4 tbsp olive oil; 2 tbsp capers; 2 tbsp tomato puree; 1 tbsp lemon juice; salt and pepper to taste; ½ tsp salt; a little pepper

main dish Vegetarian

Total: 50 min. | Active: 20 min.

vegetarian, gluten-free

252 Likes

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.

Recipe by:
Nadja - LouMalou

Ingredients

for 4 people

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

How it's done

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.

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