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Saturday, 4 August 2018

Aubergine / Eggplant, Pepper and Feta Parcels : Barbeque or Griddle !


Why not "try these mouth-watering aubergine (eggplant) and red pepper parcels for a barbecue recipe with a difference. Sure to delight vegetarians and meat eaters alike, these tasty parcels feature slices of charred aubergine wrapped around slivers of fresh tomato, roasted red pepper and creamy feta cheese. 

Ingredients:
Makes 12
4 aubergines (eggplants)
olive oil
5 tbsp. Mediterranean herb paste
1 lemon, juiced
1 red chilli, seeded and finely chopped
1 garlic clove, finely grated
250g (8oz) feta
3 large tomatoes, sliced

12 pieces roasted red pepper from a jar

Method:
1. Cut the top off each aubergine (eggplant), and slice lengthways into 6 thin pieces, taking the rounded edge off the first and last pieces. Pre-heat a barbecue or griddle pan until hot. Brush the aubergine slices with oil and cook for 3-4 minutes on each side, or until there are char marks on each side and the aubergine has softened.
2. Mix together the herb paste, lemon juice, chilli and garlic. Cut the feta in half horizontally and then into 12 pieces.
3. Once cooked, brush the aubergines (eggplants) on each side with some of the herb mixture and add a little seasoning.
4. Brush both sides of the cooked aubergine slices with a little of the herb paste. Place two together lengthways with the ends overlapping, pin together with a cocktail stick. Pop a piece of tomato on top of this overlapping section, then top with cheese and a piece of pepper. Wrap the aubergine over the top and secure with another cocktail stick. Repeat with the remaining pieces of aubergine. Do this with the remaining slices of aubergine and fillings to make 12 parcels. Brush the tops with a little more of the herb sauce.
5. Return the parcels to the barbecue and cover with a lid for 5-10 minutes, until the cheese has softened. If you don't have a lid, wrap the aubergines (eggplants), in groups of 3, in foil and place on the barbecue for 10 minutes.


Each serving:
Carbohydrate 3.8g Protein 4.5g Fat 10.0g"
From an original idea here

Feta is the most well-known cheese in Greece. It is a soft, white, brined cheese that is very nutritious and is an excellent source of calcium.
As part of Mediterranean cuisine, this cheese is used in all sorts of dishes — from appetizers to desserts — because it can enhance the taste of foods.

Everything you need to know about feta cheese... read more here 

Regular readers will know, we bring a variety of articles, studies etc. plus recent news/views and recipe ideas to this blog, we hope something for everyone to read and enjoy. Please note, not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter.

All the best Jan

25 comments:

Tom said...

...a great summer treat.

Catarina said...

That looks delicious! I want that for lunch!!
:)

Jo said...

I bet they taste so good, they certainly look it.

DUTA said...

Eggplants are one of my favorite veggies. They've got substance, and go well with other veggies (pepper, tomatoes) and with both cheese or meat. I usually buy the small, organic grown ones.

Valerie-Jael said...

Yummy, I want some! Hugs, Valerie

Victor S E Moubarak said...

Feta cheese is delicious. Especially with olives and COLD watermelon pieces. All mixed together as a salad. (Pitted olives).

God bless.

Chris Lally said...

Oh, my gosh, Jan. How do you find these wonderful recipes?
The size of my cookbook is growing!! Thank you!

wisps of words said...

Too much work!!!!

,-)))))))))))))

Gloria Baker said...

we love aubergines ! have a nice weekend!

Bleubeard and Elizabeth said...

OMGosh, I love feta and eggplant. What a perfect recipe for this vegetarian. Thanks, Jan!

Dewena said...

This dish looks amazing and I wish so much that I liked eggplant! One of those foods that I never did get over my childhood aversion to even though I've experimented with it over the years. I am always tempted by them at the farmers market as they look so beautiful in mounds of purple. I've never grilled them so maybe that would give them a whole new flavor.

Mary Kirkland said...

That's a great way to use eggplant.

William Kendall said...

Looks like an interesting meal.

Elephant's Child said...

What a great dish for the vegetarians at a barbecue. I am very, very tired of only getting fried onions.

Christine said...

This looks wonderful!

Author R. Mac Wheeler said...

mmm the tastebuds are on overdrive

Sandra Cox said...

Oh my does this look good!

baili said...

Oh this sounds like so appealing recipe to me my friend!

i loved this vegetable little long ago until it caused pain to my stomach once but it was chemical sprayed on them most probably which did not loose the effect even i washed them with hot water before cooking
thank you for sharing mouthwatering dish!

Anonymous said...

Looks delicious.

Tina

Martha said...

Mmmm...what a lovely treat!

Carla from The River said...

Eggplant is growing, growing, growing here! I am so excited, because I love it. :-)

Debbie said...

i adore eggplant in summer. i did not plant any this year and i wish i had. this sound so good!!!

laurie said...

oh my gosh, that looks amazing! Yummo!! I'm so glad I found your blog, it is such an inspiration to be healthy!

Bob Bushell said...

Have to like it, but, I don't have a griddle, bah.

Magic Love Crow said...

So good!! Thank you Jan!