Aubergine with pepper, Feta, and Green Olives

Ingredients for Aubergine with pepper, Feta, and Green Olives

• Olive oil

• 1 2 1/2- to 3-inch-diameter aubergine, cut into six 3/4-inch-thick rounds, then halved to form 12 semicircles

• 1 long slender red pepper, cut into six 1/4-inch-thick rings, then halved to form 12 curved strips

• 60g crumbled feta cheese (about 60g )

• 12 small inner leaves of butter lettuce

• 10 large imported green Greek olives, pitted, chopped

• 1 teaspoon finely chopped fresh oregano

How to make Aubergine with pepper, Feta, and Green Olives

Pour enough oil into heavy large skillet to coat bottom; heat over medium heat. Add aubergine to skillet, arranging in single layer. Sprinkle aubergine with salt and pepper. Sauté until cooked through, but not browned, about 3 minutes per side. Transfer aubergine to sheet of foil; reserve skillet.

Arrange 1 pepper strip atop rounded edge of each aubergine piece, trimming to fit, if necessary. Sprinkle cheese atop aubergine. do ahead Can be made 2 hours ahead. Let stand at room temperature.

Arrange lettuce leaves on platter. Reheat oil in skillet over medium heat. Place aubergine, cheese side up, into skillet. Cover and cook until cheese softens and begins to melt, about 4 minutes. Place 1 aubergine piece atop each lettuce leaf. Sprinkle each with olives and oregano.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.