Eggplant, Mint and Peppered Ġbejniet
In this recipe, the peppery and salty flavour of the semi-dried cheese counters the sweet and sour of the dressing.
Soaking the eggplants in milk removes some of their bitterness and makes them really creamy when roasted.
Serve as a side dish, or with crusty bread as a light meal.
Ingredients 10
600 ‒ 800 g eggplants (aubergines), cut lengthways into eighths
500 ml milk
salt and pepper, to taste
2 tbsp extra-virgin olive oil, divided
2 tbsp honey
1 tbsp red-wine vinegar
2 tbsp chives, finely chopped
2 tbsp pine nuts, toasted
1 gbejniet cheeselet, semi-dried, peppered, grated
1 handful mint leaves, torn
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Method 5
Combine the and in a dish that fits the eggplant snugly, and leave to soak for 20 minutes. If the eggplant is not completely submerged, turn the wedges after 10 minutes.
Preheat the oven to 200°C (400°F). Drain and pat the dry. Spread on a baking tray and season with salt and pepper. Drizzle with 1 tablespoon of the and toss until the eggplant is evenly coated. Roast in the oven for 25 minutes, until soft in the middle and golden on the outside.
Meanwhile, mix the , , and remaining in a large bowl. As soon as the comes out of the oven, toss briefly with the sweet and sour dressing, then remove the pieces to a large platter and leave to cool to room temperature.
Toast the in a dry frying pan over a low heat until golden, keeping a close eye on them as they burn easily.
Grate the cheese on the large holes of a grater. Scatter it over the , along with the and . Drizzle over any remaining dressing.
