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Roasted soy aubergines with feta drizzle & crispy chilli breadcrumbs

Updated: Jul 6, 2020

This invention was like a ready steady cook challenge. I had aubergines, I had feta and I had some bread that was at the end of its life.

Originally I was going to stuff the aubergines which would have been equally delicious, but it is much harder to share with a group of people . Plus, by layering all the components onto a platter you get the maximum bang for your buck and by that I mean an equal distribution of fried garlic and chilli breadcrumbs…

The combination of the chilli, mint, feta and soy was inspired. On that note, there is quite a lot of chilli in this recipe, so adjust to your spice levels accordingly.


Serves 4 /5



  • 2 large aubergines or 3 small

  • Cumin/ paprika/ Chilli flakes

  • 1tblsp soy sauce

  • Salt & pepper

  • Drizzle of olive oil

  • Fresh mint

Feta drizzle

  • 1 small fresh chilli

  • Around half a block of feta

  • 1 lime (zest and juice)

  • 2 tsp olive oil

Chilli Breadcrumbs

  • Two slices of bread/ however much you would like (this can be a little stale)

  • 1 tbl lazy chilli

  • 1 tbl lazy garlic

  • Olive oil

  • Salt & pepper


  • Preheat the oven to 180°C/gas mark 4/ 350°F

  • Cut your aubergine width ways in to circular rounds - make sure they are not too thinly sliced as they will be greasy - around 3-4cm thick

  • Lay onto a baking sheet and toss with a tsp each spice/ drizzle of olive oil and salt and pepper

  • Bake in oven for around 12-13 minutes - they should be soft but not shrivelled

  • In a bowl pour your olive oil, grate in your lime zest and squeeze in your juice

  • Crumble in your feta

  • Add very finely chopped chilli (I like it spicy but you don’t need a whole chilli)

  • Taste and adjust - you might need some more olive oil or lime juice to ensure it is runny

  • In a hot frying pan heat up the olive oil and crumble in the bread roughly, add the chilli and garlic and fry until golden brown

  • Assemble the salad, by lying out the aubergines on a platter, drizzling over the feta dressing and finishing with the bread crumbles

  • Finally top with some roughly chopped mint

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