One of my favourite cook books for low carb is Diana Henry’s Cook Simple. This recipe for Turkish aubergines is a weekly feature on the Waldron supper list.
- 4 aubergines
- Olive oil
- Salt and pepper
- 2 onions, thinly sliced
- 6 cloves garlic, thinly sliced
- 2 medium fresh red chiles, halved, seeded, and thinly sliced
- Juice of 1/2 lemon
- 4 ounces feta cheese, crumbled
- 3/4 cup Greek-style yogurt
- A handful of fresh mint leaves, torn
- Extra virgin olive oil
1. Preheat the oven to 400°F (200°C). Halve the aubergines lengthwise and then score a diamond pattern into the flesh of each half on the cut surface, being careful not to cut all the way through. Pour about 10 tbsp olive oil over them and season with salt and pepper. Turn them over to make sure they are well coated. Roast for 60 to 90 minutes.
2. While the aubergines are cooking, sauté the onions in 1/4 cup olive oil until soft and golden. Add the garlic and chiles and cook for another 2 minutes, until they are soft as well.
3. When the aubergines are tender put them on a serving plate, cut-side up, and squeeze lemon juice over them. Gently press the cooked flesh down to make a bit of room for the onions. Fill the aubergines cavities with the onion and sprinkle the feta on top.
4. Dab the yogurt over the aubergines and throw on the mint leaves. Drizzle extra virgin olive oil over the top before serving. You can serve this warm or at room temperature.
Ring the changes with toasted pine nuts, pomegranate seeds, mozzarella, sliced tomato, fresh herbs, etc. Works as a vegetarian main course or as a side dish with roast lamb.
You can serve this with cous cous or crusty bread to keep carb lovers happy.
Prep time: 15 minutes
Cook time: 90 minutes