Aubergine Feta Canapé

Canapés are a lovely way to get people to taste your food. They’re also perfect for whetting the appetite and preparing guests for the main course. One of my favorite canapés is the Aubergine Feta Canapé. The soft inside flesh of the aubergine acts as a sponge to absorb flavors from the feta, pesto, or even tomato slices. A word of caution: when you make these for a buffet, these tiny, creamy, and cheesy bites will disappear quickly as they are simply delicious and addictive.

Did you know that the star of this dish, the aubergine, is actually 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 versatile ingredient has been misunderstood throughout history. Because it is part of the nightshade family, the purple bulb was once thought to be poisonous and even associated with legends of insanity. Myths linked it to the deadly nightshade and witchcraft, but all these fears have been disproven. Today, the aubergine is celebrated for its rich nutritional benefits.

This low-glycemic food is high in fiber, an excellent source of vitamins B1, B6, and potassium, and rich in essential minerals like magnesium and manganese. It also contains nasunin, a powerful antioxidant that helps regulate iron levels in the body.

I’m grateful to science and history for giving the aubergine a chance. It’s healthy, delicious, and perfect for a variety of dishes. Follow the recipe below to create these delightful starters.

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Aubergine Feta Canapé

Starter – Mediterranean

By SS Shiva – Serves: 6-7

Prep Time: 10 minutes – Cooking Time: 20 minutes – Total Time: 30 minutes

Ingredients

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

Instructions

1

Preheat the oven to 356°F / 180°C.

2

In a bowl, combine all the spices and salt. Add the aubergine pieces and olive oil, then toss until each slice is evenly coated.

3

Arrange a single, even layer of aubergine slices on a baking tray and bake in the oven for 20 minutes.

4

Remove from the oven and spread a layer of pesto sauce on each aubergine slice.

5

Place a slice of feta cheese on top of each, then add another layer of aubergine with pesto and feta. You can stack up to 3 layers high.

6

Secure each stack with a toothpick and serve immediately.

Nutrition

• 150.0 Calories
• 5.0g Carbohydrates
• 15.0mg Cholesterol
• 18.0g Fat
• 2.6g Fiber
• 4.0g Protein
• 250.0mg Sodium
• 0.0g Trans fat