Aubergine Tango

A fresh vegetarian starter that combines the smoky flavors of aubergines with the tangy taste of tomatoes and olives.

vegetarian

serving for 2

time 45 min

INGREDIENTS

• 2 medium aubergines

• 1 large tomato

• 100g pitted black olives

• 150g crumbled feta cheese

• 1 small red onion

• 3 tablespoons olive oil

• 2 tablespoons red wine vinegar

• 1 tablespoon fresh parsley

• 1 tablespoon fresh thyme

• 1 teaspoon dried oregano

• ¼ teaspoon salt

• ¼ teaspoon black pepper

How to Cook

1. Preheat the oven to 200°C/400°F. This step is crucial as it allows the oven to reach the right temperature, ensuring that the aubergines roast evenly and develop a delicious caramelization on their surface.

2. Cut the aubergines in half lengthwise and score the flesh in a criss-cross pattern. Scoring the flesh not only helps the aubergines cook more thoroughly but also allows the olive oil and seasonings to penetrate deeper, enhancing the flavor and texture of the dish.

3. Drizzle the aubergines with olive oil and sprinkle with salt and pepper. Use a generous amount of olive oil, as it will help to create a rich, savory flavor while also preventing the flesh from drying out during roasting. The salt will draw out moisture and enhance the natural sweetness of the aubergines, while the pepper adds a subtle kick.

4. Place the aubergines on a baking tray and roast for 20-25 minutes, or until tender. Ensure that the baking tray is lined with parchment paper for easier cleanup and to prevent sticking. The aubergines are done when they are soft to the touch and the edges are starting to turn golden brown, indicating that they have absorbed the flavors from the oil and seasonings.

5. While the aubergines are roasting, make the salad. This is a perfect opportunity to prepare a fresh and vibrant accompaniment that will complement the roasted aubergines beautifully.

6. Finely chop the tomato, olives, red onion, parsley, thyme, and oregano. The tomatoes bring juiciness and acidity, while the olives add a briny depth. The red onion contributes a sharpness that balances the sweetness of the roasted aubergines, and the fresh herbs infuse the salad with aromatic flavors, making it a refreshing contrast.

7. Place the chopped vegetables in a bowl and stir in the red wine vinegar. This tangy addition brightens the overall flavor profile of the salad, tying all the ingredients together with a zesty kick. Make sure to mix well, allowing the vinegar to coat all the vegetables evenly.

8. Season with salt and pepper to taste. It’s important to taste the salad before serving, as the flavors can vary based on the ripeness of the tomatoes and the saltiness of the olives. Adjust the seasoning as necessary to achieve the perfect balance.

9. Once the aubergines are cooked, remove them from the oven and let them cool for a few minutes. This brief cooling period allows the aubergines to set slightly, making them easier to handle when you are ready to serve.

10. Top the aubergines with the tomato salad and crumbled feta cheese. The feta cheese adds a creamy, salty finish that enhances the dish’s overall richness and provides a delightful contrast to the roasted vegetables. Make sure to distribute the salad evenly across the aubergines for an appealing presentation.

11. Serve immediately. This dish is best enjoyed fresh, allowing the warm roasted aubergines to meld with the cool, tangy salad. It can be served as a delightful appetizer or as a light main course, perfect for a summer gathering or a cozy dinner.

PROTIPS

For a smoky flavor, grill the aubergines over an open flame or on a grill pan.

If you don't have red wine vinegar, you can use white wine vinegar or lemon juice instead.