Aubergine mille-feuille

Name: Aubergine mille-feuille
Ingredients: 200g feta cheese; 160g yoghurt; 160g sour cream; 240g lentils, cooked or tinned; 60g cherry tomatoes, diced; 140g red onion, diced; 160g cucumber, diced; 120ml olive oil; Zest & juice of 1 lemon; Zest & juice of 1 lime; Handful of flat-leaf parsley, chopped handful of chives, chopped; 1 tsp cumin powder; Salt & black pepper; 400g rice flour; 2 tsp salt; 400ml soda water; 4 medium aubergines, thinly sliced lengthwise; Rice flour, for dusting; Cooking oil, for deep-frying; 2 avocados, sliced lengthwise in 6; Large handful of coriander leaves; Extra-virgin olive oil

In this light dish from tasha's, the aubergine is sliced very thin, fried until very crisp and then layered with a lentil salsa and topped with creamy avocado

By Natasha Sideris

16 January 2024

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?

Quinoa & edamame salad

Citrus Sunrise

Texas salad

Printed with permission from tashas Inspired, available to purchase at tashas Battersea

Recipe notes