Ingredients
– 2 medium aubergines
– 1 red bell pepper
– 1 yellow bell pepper
– 200 g feta cheese
– 60 ml tahini
– 60 ml water
– 1 clove garlic
– 1 lemon
– Olive oil
– Salt
Method
1. Preheat the oven to 200°C (about 400°F). Cut the aubergines in half lengthwise and score the flesh in a crisscross pattern.
2. Drizzle olive oil over the cut sides, then sprinkle with salt. Place them on a baking tray with the flesh side up and roast for 30 minutes.
3. While the aubergines are baking, chop both bell peppers. Heat olive oil in a frying pan and cook the peppers for about 10 minutes until they are soft.
4. In a small bowl, mix together tahini, water, minced garlic, and juice from the lemon. Stir until smooth to create the sauce.
5. Once the aubergines are done, top each half with sautéed peppers and crumbled feta. Drizzle with tahini sauce before serving.
You may also be interested in the following websites:
GardenBix.com
recipebix.com
cheeseofchoice.org
freescience.info
