Over the past few months, I’ve built up a big freezer full of soups, stews, and casseroles. Last week, I decided to use the food up and didn’t do any shopping.
But I still had a miserable fridge with about half an aubergine and some feta cheese. I didn’t want them to go to waste either, so I made these simple little kebabs as a starter when a few friends came to a freezer dinner. Very little work involved.
Ingredients
- 1 aubergine, chopped into large cubes
- 1 block feta cheese
- 1 tin of tomatoes
- 1 tsp brown sugar
- 1/2 tsp dried thyme
- Splash of balsamic vinegar
- Fresh basil leaves
- 1 tbsp olive oil
- Salt and pepper
- Cocktail sticks
Instructions
- Toss the chopped aubergine in a small amount of salt and leave for 5-10 minutes.
- Add the olive oil, thyme, a splash of balsamic, and some freshly ground black pepper.
- Place on a baking tray and cook in a preheated oven on a high heat for about 25 mins or until the aubergine is a golden brown colour, turning once.
- Meanwhile, make a very simple tomato sauce: heat some olive oil in a pan, add the tinned tomatoes and simmer for about 15 minutes. Add a teaspoon of brown sugar and mix well.
- Remove aubergine from oven, and add a very small cube of feta to the cocktail sticks. Don’t use large cubes of feta or it will overwhelm the other flavours! Now add the aubergine cubes, and top with the tomato sauce and a sprig of basil.
These can be served hot or cold.