Greek
Greek
Charcoal-grilled Squash Bisque with honey and walnut
The kind of Greek plate you make on repeat. honey and walnut, a proper braise, and a finish of...
Greek · Soup
Pan-Seared Aubergine Broth
This Greek Broth leans on feta and dill to do the heavy lifting. We sear the Aubergine for real depth, then bring it together in one pan.
Free to cook
Method
How to cook it
Prep everything first: chop the aromatics, measure the feta and dill elements, and pat the aubergine dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Add the aubergine and sear until it takes on colour and the edges catch, 4 to 6 minutes.
Stir in the greek yoghurt and the rest of the feta and dill flavours, letting them cook out for a minute until fragrant.
Add the fennel along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.
Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.
Finish with the chopped dill and serve while hot.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
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