1. 2 aubergines
  2. Olive oil for brushing
  3. 1 garlic clove, crushed
  4. 4 tbsp Greek yogurt
  5. 150g feta, crumbled
  6. 2 tbsp finely chopped fresh oregano
  7. 20 large fresh basil leaves
  8. 10 semi-dried tomatoes, halved


  1. 1. Cut the aubergines lengthways into 5mm thick slices. Heat a griddle pan over a high heat, brush the slices with a little oil and griddle until they begin to char.
  2. 2. Meanwhile combine the garlic, yogurt, feta and oregano in a bowl. Stir well, season and set aside.
  3. 3. To serve, spread a heaped teaspoon of the feta and yogurt mixture onto each aubergine slice, adding a basil leaf and half a tomato. Roll the slices up, secure with cocktail sticks and serve as a starter or with lamb steaks for a main.
  4. And a couple of quick fixes-

Summery feta dish (v)

  1. Serves 4
  2. Slice 100g feta into cubes and marinate in the zest and juice of 1 lemon, a little olive oil, crushed garlic and mixed dried herbs. Stir through wilted spinach and serve with roasted Mediterranean vegetables or barbecued fish.

Traditional Greek salad (v)

  1. Serves 4
  2. Mix together half a sliced cucumber, 5 roughly chopped tomatoes, a handful of kalamata olives and a thinly sliced red onion in a salad bowl. Drizzle with a good glug of extra-virgin olive oil and a good squeeze of lemon juice. Sprinkle with 2 tsp dried oregano and top with 200g thinly sliced feta.


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