Aubergine mille-feuille
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
Ingredients
Creamed Feta
Salsa
Aubergine Discs
Toppings
Creamed feta
Step 1
Whisk all the ingredients in a mixer until light and fluffy.
Salsa
Step 2
Drain and rinse the lentils. Mix all the ingredients together and season to taste.
Aubergine Discs
Step 3
Make a tempura batter by slowly mixing the rice flour, salt and soda water. Chill it in the fridge until ice cold. Toss the thinly sliced aubergine discs in rice flour, then dip into the tempura batter and deep-fry in very hot oil until crispy and golden brown.
To Assemble
Step 4
Put a dab of creamed feta on the plate to “glue” the stack in place. Put a slice of aubergine on the creamed feta, top with two slices of avocado, then a dollop of lentil salsa and another dollop of creamed feta. Repeat three times and season. Garnish with coriander leaves and a drizzle of olive oil. Carry the plates with great care.
