So, this was something that I was trying out for my next platter. I wanted to have something spicy and that packed a punch, and god do these deliver. The combination of the creamy feta, with the fiery heat from the chili and the zesty aftermath of the lime is just heavenly. These sit perfectly along side so Basque country ham, french cheese & copious amounts of olives.
Amount Per Serving
Calories from Fat 19
Total Fat 2.1g
Saturated Fat 1.4g
Total Carbohydrates 1.9g
Dietary Fiber 0.7g
Vitamin A 10%•Vitamin C 33%Calcium 5%•Iron 1%
- 1/2 an aubergine
- 1/2 cup of feta
- 1/2 a chili (seeds left intact)
- 1 spring onion
- 1 mini sweet pepper
- Juice of half a lime
- Olive Oil
Place your griddle pan on a high heat. A griddle pan isn't necessary but I like the taste and the look of the charred bar marks.
Spray a little bit on non stick spray on the pan and lay down the aubergine so that the marks are going across horizontally.
Sprinkle with salt and pepper and leave to cook for 5/6 minutes.
The pan will smoke.
Crumble the feta and combine the diced ingredients.
Squeeze in the lime juice, season with salt and pepper and a little bit of olive oil.
Mix until everything is well incorporated.
Flip the aubergine to cook on the other side for a further 5/6 minutes.
When the aubergine is cooked leave to cool until at room temperature.
Place a teaspoon of the feta mixture in the centre of each aubergine strip, roll up and secure with a toothpick.
Serve on a platter with a sprinkle of salt, pepper & olive oil.
Enjoy with a LARGE glass of white wine.