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Aubergine with Feta Cheese and Croutons


8 - 10 tbsp/120 - 150 ml extra-virgin olive oil
2 large eggplants/aubergines, cut into in/2-cm dice
Salt and freshly cracked black pepper
lb/225 g French feta cheese
cup/15 g roughly chopped fresh basil
1 cup/60 g day-old French bread, cut or torn into in/2-cm pieces


Serves: 4


Heat a large frying pan or flat-top griddle over medium heat. Add a bit of the olive oil to coat the bottom of the pan and then add the eggplant/aubergine in small batches. Sauté for 12 to 15 minutes or until golden brown, seasoning well with salt and pepper. Add a bit of oil as needed, but remember that the eggplant/aubergine will take what you give it and keep asking for more. Transfer the cooked eggplant/aubergine to a warm serving dish. Crumble the feta and basil over the eggplant/ aubergine. Fry the bread pieces in the remaining oil for about 3 minutes, or until crispy and golden. Scatter the croutons over the eggplant/aubergine and serve hot or at room temperature. 

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