Ingrédients
- 4 large aubergines
- 100g feta cheese, crumbled
- 20g fresh coriander, finely chopped, some reserved for garnish
- 20g dill, finely chopped, some reserved for garnish
- 150g thick Greek yogurt
- Finely grated zest and juice of 1 unwaxed lemon
- 1 heaped tsp ground cumin
- 1 heaped tsp paprika
- 1 heaped tsp dried mint
- 2-3 red pickled chillies, thinly sliced
- 2 x 250g pouches of Merchant Gourmet Turkish Style Grains
- Olive oil, for drizzling
- Maldon sea salt flakes and freshly ground black pepper
- Warmed pitta breads, to serve
Méthode
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Char the aubergines whole over the open flame of a gas hob or on a barbecue, using tongs to rotate them, until the skin is burnt and blistered and the flesh has collapsed by half. Leave to cool.
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Holding the stalk end, make an incision down one side of each aubergine without cutting all the way through and open out. Scoop out every little bit of flesh into a sieve and drain off any excess liquid, then finely chop and add to a mixing bowl. Discard the skins.
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Add half the feta and all the remaining ingredients, except the pickled chillies and olive oil, season generously with salt and pepper and mix everything together well, but don't overwork the mixture into a complete purée as you want to maintain some texture. Check and adjust the seasoning if desired.
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Heat the Turkish Grains following the pack instruction and spread across a large plate.
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Top with the aubergine mixture, then scatter over the remaining feta. Sprinkle with the pickled chillies and reserved fresh herbs and add a drizzle of olive oil. Serve with warmed pittas
