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Aubergine with pepper, Feta, and Green Olives

Aubergine with pepper, Feta, and Green Olives

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 29 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 2 min läsningstid

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This vibrant aubergine with pepper, feta, and green olives is a Mediterranean-inspired vegetarian dish that celebrates fresh, bold flavours. The silky texture of the sautéed aubergine provides the perfect base for the salty feta and the bright crunch of red pepper. It is a sophisticated yet simple recipe that works beautifully as a light lunch or a colourful starter for a dinner party, offering an elegant balance of savoury notes and fresh herbs.

You can easily prepare parts of this dish ahead of time, making it a stress-free option for entertaining guests. Simply assemble the aubergine and cheese a couple of hours before you plan to eat, then warm them through just before serving to melt the feta. Served on crisp butter lettuce leaves, these bites are naturally gluten-free and packed with Mediterranean charm.

Ingredients for Aubergine with pepper, Feta, and Green Olives

Olivolja
1 2 1/2- to 3-inch-diameter aubergine, cut into six 3/4-inch-thick rounds, then halved to form 12 semicircles
1 long slender red pepper, cut into six 1/4-inch-thick rings, then halved to form 12 curved strips
60g crumbled feta cheese (about 60g )
12 small inner leaves of butter lettuce
10 large imported green Greek olives, pitted, chopped
1 teaspoon finely chopped fresh oregano

How to make Aubergine with pepper, Feta, and Green Olives

Pour enough oil into heavy large skillet to coat bottom; heat over medium heat. Add aubergine to skillet, arranging in single layer. Sprinkle aubergine with salt and pepper. Sauté until cooked through, but not browned, about 3 minutes per side. Transfer aubergine to sheet of foil; reserve skillet.

Arrange 1 pepper strip atop rounded edge of each aubergine piece, trimming to fit, if necessary. Sprinkle cheese atop aubergine. do ahead Can be made 2 hours ahead. Let stand at room temperature.

Arrange lettuce leaves on platter. Reheat oil in skillet over medium heat. Place aubergine, cheese side up, into skillet. Cover and cook until cheese softens and begins to melt, about 4 minutes. Place 1 aubergine piece atop each lettuce leaf. Sprinkle each with olives and oregano.

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