Serves 2
Ingredients
200g aubergine slices
100g feta cheese
200g baby spinach
50g onions
3g nutmeg
For the tomato and basil salsa
200g plum tomatoes
5g basil
5g garlic
50ml olive oil
Method
In a pan, sweat the onions and the baby spinach. Add the nutmeg and take off the heat. Then add the feta cheese.
Lightly grill the aubergine and stuff it to obtain small parcels. When done, set aside.
For the salsa, chop the tomatoes in small cubes and toss in a pan with the garlic, basil and olive oil. Season to taste.
When serving, take a hot pan and sear the aubergine parcels on both sides. Serve with some tomato salsa.
Joe Vella is an Executive chef, Hilton Malta.