Greek
Members
Greek
Greek Chickpea Tabbouleh
The kind of Greek plate you make on repeat. lemon and oregano, a proper roast, and a finish of...
Greek · Side
Glazed Aubergine Pilaf
Weeknight-friendly Aubergine Pilaf with the honey and walnut we come back to again and again. Big flavour, short shopping list.
Free to cook
Method
How to cook it
Prep everything first: chop the aromatics, measure the honey and walnut 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 glaze until it takes on colour and the edges catch, 4 to 6 minutes.
Stir in the greek yoghurt and the rest of the honey and walnut flavours, letting them cook out for a minute until fragrant.
Add the kale along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
More from Greek
You might also cook
Greek
Members
Greek
Members
Greek
Pan-Seared Cauliflower Gratin
Our tested Pan-Seared Cauliflower Gratin: charcoal-grilled, generous, and balanced with garlic...
Greek
Members
Greek
Greek Prawn Flatbread
The kind of Greek plate you make on repeat. olive and caper, a proper slow-cook, and a finish...
Greek
Greek
Charred Lentil with lemon and oregano
Our tested Charred Lentil Bowl: island, generous, and balanced with lemon and oregano. Serves 6...