You will need:
- 2x Aubergines
- A few sprigs of fresh oregano
- A whole garlic
- A pack of vegan or diary feta
- Olive oil
- A few handfuls of rocket or any other green salad leaves
- A handful of cherry tomatoes
- Option: a handful of asparagus
- Option: A whole red pepper
- Option: 4 Slices of Rye Bread
This is always a winning dish when I host a dinner party, in fact I’m yet to make this for anyone who hasn’t asked for the recipe!
Firstly preheat your oven at 180 degrees.
Cut both the aubergines and a whole garlic in half, keeping the stem as it looks beautiful and place on a baking tray. At this point you can also opt to halve the cherry tomatoes and snip the ends of the asparagus and add them to the tray too
Next, generously sprinkle vegan feta on top of the aubergine (I prefer vegan feta, as opposed to regular feta as it caramelises when baked in the oven, but you can use diary feta instead if you like), add some fresh oregano and drizzle olive oil over the top. Bake in a preheated oven at 180degrees for 1hr.
Check the tray after 30mins, and if you find that it’s already browning, cover with foil over the top.
To serve, you can either just add a simple green salad topped with fresh halved cherry tomatoes and a few cloves of the oven roasted garlic or better yet, lightly toast some rye bread, add a dollop of my vegan pesto on top, with a small handful of rocket salad and dress with halved fresh cherry tomatoes and/or sliced red pepper and a few cloves of the roasted garlic.
I find this also works great as a scrumptious vegan lunch on the go.