Sautéed aubergines with feta and pine nuts
- Published: 24 Apr 15
- Updated: 18 Mar 24
This quick and easy vegetarian recipe showcases fresh aubergine with feta and pine nuts.
There’s plenty more delicious ideas for summer veg in our mezze recipes collection.
Ingredients
- 2 tbsp olive oil
- 2-3 large aubergines
- 200g feta, crumbled
- 50g pine nuts, toasted
- 16 sun-blush tomatoes, sliced
- Handful of fresh basil leaves, shredded
Method
- Heat the oil in a large frying pan over a high heat. Chop the aubergines into 2cm chunks, then add to the pan and sauté, turning, for 7-8 minutes until cooked through and golden on the outside.
- In a serving bowl, combine the feta, pine nuts, sun-blush tomatoes and most of the basil. Season with black pepper.
- Remove the aubergines from the heat, cool for 30 seconds, then add to the bowl. Toss together, scatter with the remaining basil, then serve with crusty bread.
- Recipe from August 2012 Issue
Nutrition
- Calories
- 312kcals
- Fat
- 26.3g (8.5g saturated)
- Protein
- 11.7g
- Carbohydrates
- 7.1g (6.3g sugars)
- Fibre
- 5.5g
- Salt
- 2.1g
delicious. tips
Next time, slice each aubergine lengthways into 4 thick slices, brush with oil, then griddle on each side for 10-12 minutes until cooked through. Preheat the grill to high, sprinkle each slice with the feta mix, then grill for 2 minutes until golden.
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