Canapés are a lovely way to get people to taste your food. They’re also perfect for whetting the appetite for preparing the guests for the main course. One of my favorite canapés is the Aubergine Feta Canapé. The Aubergine is the perfect sponge and vessel for the typically sharper flavors from the feta and pesto. These tiny, creamy, and cheesy bites are so delicious that they’re addictive.
Did you know that the star of this dish, the Aubergine, is considered a fruit? The plant is grown for its fleshy, egg-shaped fruit, eaten as a cooked vegetable. Some people even call it a berry. This delicious, versatile vegetable or fruit has been misunderstood throughout history. Because it is part of the nightshade family, people believed that the purple bulb was poisonous and associated with the mandrake plant, and eating Aubergine caused insanity. This poor harmless vegetable also got confused with the deadly nightshade, an item associated with witchcraft, which, when eaten in abundance, causes poisoning. All these have proven false, and the misunderstood vegetable was eventually gradually incorporated into people’s daily cuisine.
Despite its controversial past, this vegetable is simply healthy. This low-glycemic fruit is high in fiber and aids in keeping a healthy digestive tract. It is an excellent source of vitamins B1, B6, and potassium. It also is high in minerals paramount to one’s daily diet, such as magnesium and manganese. It also contains a powerful antioxidant, nasunin, which helps regulate iron levels in the body (since too much iron is not beneficial for the body).
I’m pretty glad that science and history gave the Aubergine a chance. It’s healthy, it’s delicious, and it’s perfect for plenty of dishes. Follow the recipe below to learn how to make delicious starters from this delightful vegetable.
Aubregine Feta Canapé
- 2 medium aubergine sliced into 5mm thickness
- 1/2 teaspoon cumin powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon smoked paprika powder
- 1/2 teaspoon crushed coriander seeds
- 1/4 cup olive oil
- 1/2 teaspoon salt
- 1 cup feta cheese (bite-sized pieces sliced into 5mm thickness)
- 1/4 cup of pesto sauce of your choice
Preheat the oven to 356ºF / 180ºC.
In a bowl, add all the spices and salt and mix well. Then add the aubergine pieces and olive oil and give it a quick toss until each piece of Aubergine is coated well with olive oil and the seasoning.
Place one even layer of Aubergine on a baking tray, then place the tray in the oven for 20 mins.
Once cooked, spread a layer of pesto on each aubergine piece.
Then add a slice of feta cheese on top. Stack with another layer of aubergine pesto-feta. You can do up to 3 stacks high.
Use a toothpick to hold the stack in place and serve.