Some of you may have had the joy of the combination of flavoursome tomato sauce, ouzo and feta in the prawn saganaki version of this dish. If you haven’t had it, when next in Greece, it should be a must!
In this vegetarian option, aubergine which is quite a meaty vegetable suits of course both the tomato and feta cheese very well and I do enjoy it both as a main with just some fresh, crusty bread and as a side to griddled sirloin but it would be great with so much more!
Ingredients (serves 4-6 as a side or lunch with a salad on the side)
- 2 large globe aubergines
- 1 fennel bulb, finely sliced and finely chopped
- 1 onion, finely chopped
- 3 garlic cloves, finely chopped
- ½ red chilli
- 100ml white wine
- 400g Kyknos trimmed tomato or a tin of chopped tomatoes
- 4-5 tbsp extra virgin olive oil and extra to drizzle
- A few thyme sprigs
- 2 spring onions, finely sliced
- Small bunch of parsley, finely chopped
- 150-200g Dodoni feta, crumbled
- A few chilli flakes
Method
Start by cooking the aubergines. Preheat the oven to 200 C. Trim and cut the aubergines in half lengthwise and then in 4-5 slices each half. Put in a colander, sprinkle with plenty of sea salt and let sit for 15 minutes. Rinse the aubergine slices and pat dry.
Put the aubergine slices on a baking tray and drizzle with 2 tbsp of olive oil, season with salt and pepper and add the sprigs of thyme and the crushed garlic clove. Use your hands to massage so as to ensure that the aubergine is coated with the oil and bake for 30 minutes.
Bring a large oven proof sauteing pan to a medium heat, add the remaining olive oil and onion and sweat for 4-5 minutes. Add the chopped garlic, chilli and chopped fennel and continue cooking stirring for 2-3 more minutes. Increase the heat, add the wine and let it evaporate. Next, add the trimmed or tinned tomato, season with salt and freshly ground black pepper, bring to the boil, lower the heat, cover and let simmer for 10-15 minutes.
When the aubergine slices are cooked, add to the sauteing pan and coarsely crumble the feta over the dish. Turn your grill to the highest setting and put the pan under it for 2-3 minutes so as to slightly melt the feta.
Sprinkle with the chopped spring onions, parsley and drizzle with a little more extra virgin olive oil to serve. Add some chilli flakes for a bit of heat too.