Roasted Squash, Aubergine and Courgettes With Whipped Feta and Pistachios

Indulge in Middle Eastern flavours with Roasted Squash, Aubergine, and Courgettes With Whipped Feta and Pistachios. Customisable and easy to prepare, this dish is sure to impress.

Course Main Course

Cuisine Middle Eastern

Keyword Aubergine, Butternut Squash, Courgette, Greek Yoghurt

Prep Time 20

Cook Time 25

Servings Servings

Calories 916

Author Spooning & Forking Couple

Equipment

2 Stainless Steel Mixing Bowl

Ingredients

Roasted Vegetables

½ Butternut Squash Unpeeled and sliced lengthways, seeds scooped out, then cut in 1½ cm slices
2½ tbsp Olive Oil Extra virgin
2 Courgettes Small, cut in 2 cm cubes
1 Aubergine Cut in 2 cm cubes
1 tsp Salt
1 tsp Pepper

Roasted Vegetables Coating

25 g Honey Runny
1 clove Garlic Very finely chopped
5 g Tarragon Finely chopped

Whipped Ricotta and Feta Mix

250 g Ricotta
50 g Greek Yoghurt
100 g Feta Cheese Roughly Crumbled
1 Lemon Zested and 1½ tsp of juice
Salt To taste
Pepper To taste

To Garnish

50 g Pistachio Kernels Toasted and roughly chopped
1½ tsp Coriander Seeds Toasted and Crushed
¾ tsp Aleppo Chilli Flakes
5 g Mint Leafs

Instructions

Roasting of the vegetables

Preheat the oven to 230C Fan
Put the squash, aubergine and courgette into a large bowl with the olive oil, salt black pepper. Mix well, then spread out flat on a parchment-lined baking tray. Bake for 25 minutes, turning over halfway through so that both sides get some colour.
Put the ricotta, yoghurt, feta, the lemon zest and juice, the remaining garlic clove, salt and a good grind of black pepper into a bowl. Mix well until smooth, using a whisk to break apart the feta.
Put the honey, 1 garlic clove, the cider vinegar, tarragon and salt into a large bowl and mix to combine. Add the squash, aubergine and courgette and stir very gently, to coat.
Spread the ricotta, yoghurt and feta mixture out on a large serving platter and top with the courgettes, aubergine and squash, Scatter over the rest of the feta, followed by the pistachios, coriander seeds and chilli flakes. Top with the mint leaves and serve.

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