In Greek cuisine, the aubergine is king. You’ll find it everywhere, from moussaka, a layered dish made with minced meat, to melitzanosalata, a smoky aubergine dip. In this light, summery dish, the aubergine is sliced very thin, fried until very crisp and then layered with a lentil salsa and topped with creamy avocado. Keep the stack from sliding around on the plate by dabbing a little creamed feta underneath the first layer.
Next, why not try more aubergine recipes from the House & Garden archive?
Printed with permission from tashas Inspired, available to purchase at tashas Battersea
