-
-
Add this recipe to your binder
This recipe is in your binder
-
Grilled courgette and aubergine with whipped feta recipe
- 1 star
- 2 star
- 3 star
- 4 star
- 5 star
8 ratings
This simple yet impressive side dish is a great vegetarian addition to any barbecue spread. Simply dressed courgette and aubergine are griddled and served with creamy whipped feta and yoghurt in this easy recipe. See method
Ingredients
- 1 aubergine, trimmed and sliced lengthways
- 1 courgette, trimmed and sliced lengthways
- 3 tbsp olive oil
- 1 lemon, finely zested and juiced
- 1 clove garlic, peeled and crushed
- 175g feta, crumbled
- 5 tbsp plain yogurt
- 1 tsp sumac, plus extra to serve
Each serving contains
-
Energy
545kj
526kcal
26%
-
Fat
45g
64%
-
Saturates
19g
95%
-
Sugars
8g
9%
-
Salt
2.1g
35%
of the reference intake
Carbohydrate 10.7g
Protein 20.3g
Fibre 4.4g
Method
-
Place the sliced aubergine and courgette into a large bowl with the olive oil, half the lemon zest, half the lemon juice and garlic, then season well with salt and pepper. Toss to coat and then place on a hot barbeque for 3-4 mins on each side until char marks form and the vegetables are tender.
-
Meanwhile, place the feta into a food processor or a large bowl and add the yoghurt, remaining lemon zest and juice, sumac and season with black pepper. Whisk in the processor or using a mixer with the whisk attachment for 2-3 mins until really soft. Place into a serving bowl and serve with the hot charred vegetables and an extra scattering of sumac.
Tip
If you don’t have a food processor then mash the feta with a fork in a bowl and gradually add the yoghurt a tablespoon at a time, mashing until light and creamy. Gradually add the lemon zest, juice and sumac and continue to mash until well blended.
See more Barbecue recipes