Aubergine, Date and Feta Bake

This sweet and sour aubergine casserole with walnuts and feta is the perfect dish to make for iftar. Use two tins of spinneysFOOD Chopped Tomatoes in this recipe for a more robust flavour
Aubergine, Date and Feta Bake
ITP Images
Aubergine, Date and Feta Bake
April 28, 2020
Level Easy
Preparation Time 25 minutes
Cooking Time 1 hour
Serves 6
PHOTO BY Katelyn Allegra
RECIPE BY Katelyn Allegra
FOOD STYLING BY Katelyn Allegra & Cassandra Upton

INGREDIENTS

For the spice mixture

150ml spinneysFOOD Mediterranean Extra Virgin Olive Oil, for frying, plus extra
Juice of 1 lemon
1½ tbsp spinneysFOOD Cumin Seeds
2 tsp sumac
2 tsp spinneysFOOD Dried Oregano
spinneysFOOD Salt, to taste
spinneysFOOD Black Peppercorns, freshly ground, to taste
6 large aubergines
4 garlic cloves, crushed
2 tbsp spinneysFOOD Fine Coriander
1 tbsp spinneysFOOD Fine Cumin
2 tsp spinneysFOOD Fine Cinnamon
100g dates, pitted and chopped
125ml pomegranate molasses
2 x 400g tin spinneysFOOD Chopped Tomatoes, puréed
250ml spinneysFOOD Bottled Drinking Water
200g walnuts, toasted and chopped
30g flat-leaf parsley, roughly chopped
400g feta cheese

METHOD

  • 1

    Whisk the olive oil, lemon juice, cumin, sumac and oregano together. Season well.

  • 2

    Slice the aubergines into 1cm slices and grill on a smoking-hot griddle pan until charred and soft. Brush with the spice mixture as soon as they come off the pan.

  • 3

    Heat a large saucepan and add the remaining spice mixture. Sauté the garlic and the rest of the spices for 1 minute over a low heat then add the dates, pomegranate molasses and tomatoes. Fill the tomato tin with the water, swirl around and add it to the saucepan. Simmer for 30 minutes. Add half the walnuts, parsley and season well.

  • 4

    Preheat the oven to 180°C, gas mark 4. In a 20cm x 30cm large ovenproof dish, layer the aubergines and tomato sauce alternatively, stopping halfway to crumble in ²∕3 of the feta.

  • 5

    Finish with a layer of sauce and feta and the rest of the walnuts. Bake for 30 minutes until golden.

ALSO TRY

You can also try making this delicious recipe with koosa or baby marrow. If doing so, use a squash corer to scrape out all the stuffing and proceed with the recipe
Charring your red bell peppers lends a smokiness to the flesh, which tastes great by itself, but a few extra steps can turn it into an excellent veggie main for your iftar table
Think of this dish as a large cauliflower mac n cheese cake wrapped in spinach. Make this the centrepiece of your grand veggie iftar this Ramadan
Power through your day with this simple soup. The addition of carrots lends both flavour and nutrition, while fennel seeds add a touch of anise to this comforting staple