As mentioned in my previous post I am not a huge fan of raw vegetables, however I do love them when cooked. I am always in search of new ideas for side dishes which are a bit more innovative than plain old roast veg and have found quite a few crowd pleasers.
This dish is quite simple to make. Not only can it be used as a side dish but also as a main meal. The ingredients compliment each other really well and the lemon adds quite a bit of tang to the dish. I especially like to make this after a heavy dinner the previous day and it's great as a light lunch for work.
Light and simple - yet so much flavour!
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Ingredients:
- 1 red pepper, halved and deseeded
- 2 large firm aubergines, sliced
- olive oil, for brushing
- 2 garlic cloves, crushed
- juice of 1 lemon
- 1½ tsp cumin seeds, crushed
- 50g feta cheese, crumbled
- sea salt flakes & pepper
- handful of rocket leaves
- drizzle of balsamic glaze (optional)
Method:
Preheat the grill to high. Put the red pepper halves skin-side up on a roasting tray. Place under a hot grill for about 10 minutes or until skin is black and blistered. Remove from heat and let cool. Peel off the skin and cut the flesh into 5mm dice.
Slice the aubergines into 1cm slices. and brush with olive oil on both sides. Heat a griddle pan over a high heat and place aubergines in pan. Cook for about 2 minutes on each side, until grill marks appear. Carefully remove the aubergine slices from the pan. Cut the larger slices in half.
In a large bowl, combine the garlic, red pepper, lemon juice and cumin. Season with salt and pepper. Add the aubergine slices, turning carefully to coat, then arrange on a serving platter on a bed of rocket leaves. Scatter over the cheese, drizzle with balsamic glaze (optional) and serve at room temperature.
Note: This vegetable side works well with lots of roast dinners, be it fish, chicken, beef, lamb or any other meat of your choice.
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