Aubergines/eggplants with feta sauce

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Tarte en fleur

Aubergines/eggplants with feta sauce

Preparation 20 minutes
Service 4 people
Difficulty 2/10


  • 2 aubergines/eggplants
  • 150g Greek yogurt
  • 100g feta
  • 1 garlic clove
  • 1 small bunch mint
  • 1 tbsp sesame seeds
  • Olive oil
  • Salt and pepper


  1. Preheat the oven to 180 C/350 F/gas 4.
  2. Halve the aubergines/eggplants. With the tip of a sharp knife, score the flesh in a diamond pattern without piercing the skin.
  3. Coat with olive oil, season with salt and pepper and place on a baking tray covered with baking paper, flesh side down.
  4. Bake in the oven for 45 mins. During this time, peel and chop the garlic clove, mix with the Greek yogurt and season with salt and pepper. Place the mixture on plates.
  5. Add the baked aubergines and sprinkle with fresh mint, crumbled feta and sesame seeds. Season with freshly ground pepper and serve.