Shared recipe · British
Roast potato and aubergine bake with mint feta
Serves 4 · 75 min cook
A hot-tin British roast of potatoes, aubergine, halloumi and fine beans, finished with whipped mint feta, baked eggs and a sharp parsley dressing.
Ingredients
Veg
- 2Aubergine
- 180 gFine beans
- 1Onion
Sauce
- 0.5 tspBlack pepper
- 1 tspDried oregano
- 30 gFlat-leaf parsley
- 3 clovesGarlic
- 2 tbspMalt vinegar
- 4 tbspOlive oil
- 1 tspSea salt
Dairy
- 225 gHalloumi
- 170 gWhipped Feta & mint
Starch
- 1200 gRed Rooster potatoes
Protein
- 4large eggs
Method
- 1Heat the oven to 220°C/200°C fan. Scrub the Red Rooster potatoes and cut them into 2 cm chunks. Cut the aubergines into 2 cm chunks and slice the onion into wedges.
- 2Tip the potatoes, aubergine and onion into a large roasting tin. Toss with 3 tbsp of the olive oil, ½ tsp of the sea salt and the black pepper. Roast for 35 minutes, turning once, until the potato edges are deep golden.
- 3Slice the halloumi into 1 cm slabs. Stir the tin, tuck in the halloumi and roast for 12 minutes until the cheese is patched with gold.
- 4Meanwhile pound the parsley, garlic, dried oregano, malt vinegar, the remaining 1 tbsp olive oil and the remaining ½ tsp sea salt in a pestle and mortar until it looks like a loose green dressing. Taste and add a splash more vinegar if it needs bite.
- 5Scatter the fine beans over the tin and make four gaps. Crack in the large eggs. Roast for 6–8 minutes until the whites are just set and the yolks are still soft.
- 6Dollop the whipped Feta & mint over the tin and spoon over most of the parsley dressing. Serve at once in the tin, with the rest of the dressing at the table.