| (Serves 4)
A great vegetarian dish, both delightful to eat and simple
to prepare. The balance of both cheeses works well with the
smoky flavour of the aubergine. The cakes may be made in
advance, and cooked when needed.
Ingredients
1 Large aubergine
1 Small red chilli, deseeded, finely chopped
2 Garlic cloves, crushed
1 Egg, lightly beaten
2tbsp Mint leaves, freshly chopped
100g Discover Greek Feta, rumbled
100g Parmigiano Reggiano, grated
150g Fresh white breadcrumbs
Salt and freshly ground black pepper
4tbsp Flour
Vegetable oil for frying
Lemon wedges for serving
For the sauce:
4 tbsp Greek yogurt
1 tbsp Fresh mint, finely chopped
1 tsp sugar
Method
Pre-heat the oven to 190C Gas5
Place the aubergine on a baking tray, and roast for 25 minutes
or until soft.
Meanwhile make the sauce. Mix yogurt, mint and sugar and
spoon into a bowl, and reserve.
Remove the stalk from aubergine and chop flesh finely. Place in a pan over
a low heat and cook for 4-5 minutes to dry out the flesh. Transfer to a bowl,
add the chilli, garlic, egg and mint, then add the cheeses and breadcrumbs;
mix well.
Leave the mixture to stand for 30 minutes, season to taste.
Divide the mix into 8 balls then flatten them slightly into
patties. Dust liberally with flour, shake off any excess.
Heat a little oil in a frying pan add the patties and fry
for 2 minutes on each side until golden, remove and drain
on kitchen paper. For the sauce blend all ingredients together
and season to taste. Serve the patties with a small salad
and lemon wedges, and a little mint yoghurt sauce.
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