Aubergine Millefeuille

Aubergine Millefeuille

I’ve not cooked aubergine in ages. And  by that, I mean I don’t think I’ve cooked aubergine this year at all. Maybe just maybe I made a ratatouille last year, and we all know there is no ratatouille without aubergines. 

Also, I like to say millefeuille. But not as I like to eat millefeuilles. Millefeuilles! 

Pricing (I shopped in Lidl):

1 pack of aubergines is less than €2.00; 1 pack of feta cheese (€1.49); 1 fillet of lemons for €0.49 when I got it on special. Everything else came from the back of the press. 

Total for 2 = less than €5.00

Ingredients (for 2 hungry adults):

2 large aubergines; 1 pack of feta cheese; juice of one lemon; 1 heaped teaspoon of chili powder; 1 heaped teaspoon of honey; 4 cloves of garlic; salt and pepper; olive oil; whatever fresh herbs you’ve got lying around. 

Method: 

Pre-heat your oven at about 150 C or gas mark 4. Slice your aubergines lenthways as thinly or thickly as you want. I aimed for 4 or 5 slices per aubergines. Depending on the thickness of your slices you will need to adjust the cooking time. I baked mine on a roasting tray with unpeeled garlic cloves for about 45 min. I had seasoned the aubergines and garlic with salt, pepper and olive oil. Nice and easy. 

While they were cooking I mashed the feta with the chili powder, lemon juice, salt and pepper. I shredded some basil through it and when the garlic was roasted I creamed it through the cheese as well.

Once the aubergine was cooked I simply layered the slices and cheese paste. One last drizzle of olive oil on top for good luck and you’re done! 

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