Roasted Aubergine, Tomato & Feta Tray Bake
Put together this dish in minutes and impress all those around the table with this super simple recipe full of Mediterranean flavour, inspired by our Yorkshire Rapeseed Oil with Rosemary & Sea Salt.
Yorkshire Rapeseed Oil with Rosemary & Sea Salt
Medium sized aubergine (weighing around 250-300g)
1 red pepper, sliced into strips
250g cherry tomatoes, on the vine
200g block of feta, cut into six large pieces
Salt & freshly ground black pepper
Pre-heat the oven to 200C / 180C Fan / 400F / Gas Mark 6.
Halve the aubergine from the stalk top down, score the flesh of each half and rub with a generous amount of the Rosemary & Sea Salt Oil and set aside. Take all the other ingredients and pop them into an oven proof dish, drizzle with a generous amount of the oil and toss gently to make sure all are evenly covered. Add the aubergine halves to the tray, season with a little salt and a good sprinkling of ground black pepper. Roast in the oven for 40-45 minutes or until the aubergines are tender and veggies are slightly charred.
Serve with sourdough slices, lightly toasted on each side and drizzled with a little oil.