Aubergine, the artist also known as egg plant or brinjal, is a great source of fiber and provides very little in the way of calories. It’s vitamin and mineral profile is nothing to write home about although it is a source of manganese and potassium with small amounts of Vitamin A and a few B vitamins. More interestingly it appears to be a good source of a number of other phytochemicals that have shown anti-cancer and antioxidant activity.
Danish feta is my choice of feta because not only is it delicious but it also has a lower fat content than other feta’s, you get somewhere between 14 and 16 g of fat per 100 g as opposed to 25-28 g per 100 g. I know traditionally Danish feta is made from cows milk only and it is creamier with a slightly different taste. I am not entirely sure why it is lower in fat but I assume that it is because of the lower fat content of cow’s milk compared to that of goat and sheep used in traditional and Greek style feta.
Ingredients for 42 large or 4 baby aubergines, sliced (about 1 cm thick) handful of coriander, finely chopped 2 Tbsp Danish Feta. crumbled Olive oil Salt and pepper 1/2 tsp cumin
Preheat a griddle pan on maximum heat. Lightly oil the aubergine slices and season with salt. When the pan is nice and hot cook the aubergine in batches, turning as needed (3-4 minutes each side) to get a nice colour on them and cooking through until soft. While they are on the griddle combine the feta, cumin, coriander and black pepper. When the aubergines are cooked, sprinkle over the feta mix and serve with anything! Breakfast, lunch, dinner, it works with them all…