Aubergine and feta stack is quick, easy and bursts with flavour. It is delicious as a starter, vegetarian main course or on the side of a grilled breast of chicken. If I have a client who really doesn’t think they can cook this is the first recipe I give them. It is the game changer for most because it looks so impressive and it is usually the recipe that gives them that ‘ah ha’ moment of ‘yes I can do this delicious nutrition thing in my kitchen’. This is one of the fundamental points of my approach to nutrition coaching, supporting my clients to achieve a life-long positive attitude of eating well from their kitchen with real foods.
Aubergine and Feta Stack Ingredients
2 large aubergines (eggplant), sliced thinly, lengthways
250g feta cheese, crumbled
2 Roma tomatoes, sliced thinly
1/4 cucumber, diced
1/4 red chilli, seeds removed + finely diced
2 tbsp dill or any herb of your choice
1/4 cup pine nuts
splash of extra virgin olive oil
Rock salt and cracked black pepper
Lay aubergine slices out on a baking tray, drizzle with extra virgin olive oil and sprinkle with rock salt and cracked black pepper.
Bake in oven 200 degrees for about 20 mins until slightly browning. Remove from oven.
Layer feta, tomato, cucumber, chilli, dill, pine nuts, rock salt and cracked black pepper up on top of half of the aubergine slices. Finish stack with a slice of aubergine sprinkled with pinenuts.
Let the stacks sit in a warm oven to allow the mediterranean flavours permeate through the aubergine stack before serving.
This dish is handy for entertaining as it looks stunning and you can make it before your friends arrive.
The stunning colour of aubergine skin gives so much goodness. The blue pigment in blueberries, red pigment in raspberreis and watermelon, the yellow pigments in peppers….all contain a potent array of phytochemicals that not only protect the plant from damage in its environment but also do the exact same thing for the cells and DNA in your body. The deep, rich purple pigment in eggplant skins is no exception. A powerful antioxidant called nasunin is also found in the eggplant skins. Studies show that nasunin binds to iron, which is a very good thing, as too much iron in the system can cause all kinds of problems. Eggplant isn’t a nutritional superstar, but it’s a really nice vegetable with 2.5g fiber in a cup. Did you know that eggplant is related to the potato and tomato and is a member of the nightshade family but botanically it’s actually a berry and considered a fruit.