Our Veggie Recipe of the Week: Aubergine, Pepper and Yoghurt Stacks with Coriander Pesto
This is a lovely easy spring-summer recipe, but has so much flavour. We would definitely recommend giving this one a go. Serves four
Ingredients:
3 red peppers
olive oil for brushing
2 large aubergines
½ lemon
8 heaped tbsp Greek yogurt
sprigs of coriander to serve
olive oil for brushing
2 large aubergines
½ lemon
8 heaped tbsp Greek yogurt
sprigs of coriander to serve
For the pesto:
60g (2oz) coriander leaves
40g (1½oz) blanched almonds, lightly toasted
2 garlic cloves, chopped
juice of ½ lemon
125ml (4fl oz) extra-virgin olive oil (not too grassy)
60g (2oz) feta cheese, finely crumbled
1 red chilli, halved, deseeded and finely chopped
1 green chilli, halved, deseeded and finely chopped
60g (2oz) coriander leaves
40g (1½oz) blanched almonds, lightly toasted
2 garlic cloves, chopped
juice of ½ lemon
125ml (4fl oz) extra-virgin olive oil (not too grassy)
60g (2oz) feta cheese, finely crumbled
1 red chilli, halved, deseeded and finely chopped
1 green chilli, halved, deseeded and finely chopped
Method:
Preheat the oven to 190°C/375°F/gas mark 5. Halve the peppers and remove the seeds and stalk. Put into a small roasting-tin and brush with olive oil. Season. Roast for 35 minutes, or until the peppers are tender and the edges of the flesh are slightly scorched.
Meanwhile make the pesto by putting everything, except the feta and chilli, into a food processor. Whizz to a purée. Season to taste, then scrape into a bowl and add the feta cheese and chilli.
Cut the aubergines horizontally into slices about 1.5cm (½in) thick. Brush each slice with olive oil on both sides. Heat a griddle pan and cook the slices, working in batches if necessary (depending on the size of your griddle). Start off on a medium-high heat to get a good colour on both sides, then turn down the heat until the aubergines are cooked through. Season as you go along. Set them aside as they are cooked and squeeze a little lemon juice on them (but not too much).
Once the peppers are cool enough to handle you can remove the skins, if you wish. Although this looks slightly better, I usually don’t bother. Cut the roasted peppers into slices, lengthways.
Build the stacks, starting with a slice of aubergine, then adding strips of pepper, spoonfuls of Greek yogurt and the pesto. This quantity should make four stacks of three layers. Top each stack with some of the pepper, a spoonful of pesto, a daub of yogurt and sprig of coriander.
Thanks to The Telegraph for this weeks yummy recipe
Cut the aubergines horizontally into slices about 1.5cm (½in) thick. Brush each slice with olive oil on both sides. Heat a griddle pan and cook the slices, working in batches if necessary (depending on the size of your griddle). Start off on a medium-high heat to get a good colour on both sides, then turn down the heat until the aubergines are cooked through. Season as you go along. Set them aside as they are cooked and squeeze a little lemon juice on them (but not too much).
Once the peppers are cool enough to handle you can remove the skins, if you wish. Although this looks slightly better, I usually don’t bother. Cut the roasted peppers into slices, lengthways.
Build the stacks, starting with a slice of aubergine, then adding strips of pepper, spoonfuls of Greek yogurt and the pesto. This quantity should make four stacks of three layers. Top each stack with some of the pepper, a spoonful of pesto, a daub of yogurt and sprig of coriander.
Thanks to The Telegraph for this weeks yummy recipe