Grilled courgette and aubergine with whipped feta recipe
This simple yet impressive side dish is a great vegetarian addition to any barbecue spread. Simply dressed courgette and aubergine are griddled and served with creamy whipped feta and yoghurt in this easy recipe.
See method- Serves 2
- 10 mins to prepare and 15 mins to cook
- 526 calories / serving
Ingredients
- 1 aubergine, trimmed and sliced lengthways
- 1 courgette, trimmed and sliced lengthways
- 3 tbsp olive oil
- 1 lemon, finely zested and juiced
- 1 clove garlic, peeled and crushed
- 175g feta, crumbled
- 5 tbsp plain yogurt
- 1 tsp sumac, plus extra to serve
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Shop ingredientsEach serving contains
- Energy
- 545kJ 526.0kcal
- Fat
- 45g
- Saturates
- 19g
- Salt
- 2.1g
- Sugars
- 8g
of the Reference intake
Carbohydrate 10.7gProtein 20.3gFibre 4.4g
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- Place the sliced aubergine and courgette into a large bowl with the olive oil, half the lemon zest, half the lemon juice and garlic, then season well with salt and pepper. Toss to coat and then place on a hot barbeque for 3-4 mins on each side until char marks form and the vegetables are tender.
- Meanwhile, place the feta into a food processor or a large bowl and add the yoghurt, remaining lemon zest and juice, sumac and season with black pepper. Whisk in the processor or using a mixer with the whisk attachment for 2-3 mins until really soft. Place into a serving bowl and serve with the hot charred vegetables and an extra scattering of sumac.
- See more Barbecue recipes
