Aubergines Feta With Chilli Recipes

Steps:

• If you have a gas hob, put the aubergine directly onto a lit ring to char completely, turning occasionally with kitchen tongs, until burnt all over. Alternatively, use a barbecue or heat the grill to its highest setting and cook, turning occasionally, until completely blackened (the grill won't give you the same smoky flavour). Set aside to cool on a plate, then peel off the charred skin and remove the stem. Roughly chop the flesh and set aside.
• In a large pan, heat the oil, add the onion and carrots with a pinch of salt, and fry over a low-medium heat for 15-20 mins until the carrots have softened.
• Add the aubergine, both types of lentils, the kidney beans with the liquid from the can, soy sauce, tomatoes, chocolate, chilli powder, oregano and the spices. Stir to combine, then pour in the stock. Bring to the boil, then turn down the heat to very low. Cover with a lid and cook for 1½ hrs, checking and stirring every 15-20 mins to prevent it from burning.
• Remove the lid and let the mixture simmer over a low-medium heat, stirring occasionally, for about 15 mins until you get a thick sauce. Stir in the lime juice and taste for seasoning - add more salt if needed. Serve hot over rice with whichever accompaniments you want!

Steps:

• Heat oven to 220C/200C fan/gas 7. Brush the aubergines with a little of the oil and put them on a baking sheet. Pierce each one a few times with a fork, then roast in the oven for 45 mins - 1 hr (it depends on the size of the aubergines), until completely tender.
• Meanwhile, make the tarator. Put the bread in a bowl and leave to soak in the milk for about 30 mins. Tip into a food processor with the nuts, garlic and lemon juice, and blend, gradually adding 85ml of the extra virgin olive oil. Season and add a little water if you want the mixture to be thinner (it shouldn't be thick but it shouldn't be as thin as single cream, either).
• Mash the feta very roughly with the yogurt in a bowl. Split the aubergines open along their length and season the insides. Put them on individual plates or a larger serving plate, and drizzle a little bit of the remaining oil inside each one. Spoon over the feta and yogurt mixture, then top with the tarator (the tarator can splash down over the sides of the aubergines), the sliced chillies and the dill.
• Drizzle over a little extra virgin olive oil over each aubergine and serve with flatbreads if it's a starter, or as they are if it's a side dish.

Steps:

• The night before, slice the aubergines lengthways as thinly as you can - about the depth of a £1 coin is ideal. Layer the slices in a colander, sprinkling generously with sea salt, and cover with cling film. Sit the colander over a large bowl and leave in the fridge overnight (or for at least 8 hrs).
• Discard the juice from the aubergines. Put the red wine vinegar into a large pan with an equal quantity of cold water and bring to the boil. Add the aubergine slices, return to the boil, then turn down and simmer for 3 mins or until tender. You may need to do this in batches. Drain on kitchen paper and pat thoroughly dry.
• Heat a griddle pan over a medium heat until hot but not smoking. Brush the strips with a little oil on both sides and cook for about 2 mins each side or until well-charred. You'll need to do this in several batches.
• Heat the rest of the oil, oregano, chilli and black peppercorns together in a saucepan over a low heat until warm - but not too hot or the chilli will catch. Drain the cheese and cut into cubes. Pack the aubergines and cheese into the jars and top up with the herby oil. Seal in jars or in heatproof containers (as before) and leave to cool. Keep in the fridge for up to 1 week.