Aubergine Feta Canapé

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Canapés are a nice way to get people to taste your food. They’re also perfect for whetting the appetite, to prepare 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 quite addicting.

Did you know that the star of this dish, the aubergine, is actually considered a fruit? The plant is grown for its fleshy, egg-shaped fruit, which is eaten as a cooked vegetable. Some people even call it a berry. This delicious, versatile vegetable or fruit is misunderstood throughout history. Because it is part of the nightshade family, people believed that the purple bulb was associated with the mandrake plant and was poisonous, 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 of these have proven to be false, and the misunderstood vegetable got incorporated into people’s daily cuisine more and more.

While filled with a controversial past, this vegetable is actually completely healthy. This low glycemic fruit is high in fiber, and aids in keeping a healthy digestive tract. It is a great source of vitamin B1, B6, and potassium. It also is high in minerals that are important 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 out of this delicious vegetable.

Aubregine Feta Canapé

Serves: 6-7
Cooking Time: 30 mins


  • 2 medium aubergine sliced into 5mm thickness
  • 1 cup feta cheese (bite-sized pieces sliced into 5mm thickness)
  • 1/4 cup of pesto sauce of your choice
  • 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



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, up 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 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 it the stack in place and serve.

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