Greek
Greek
Glazed Tofu with garlic and yoghurt
Our tested Glazed Tofu Chowder: herby, generous, and balanced with garlic and yoghurt. Serves 6...
Greek · Salad
Lemon and oregano Aubergine Grain Bowl
Weeknight-friendly Aubergine Grain Bowl with the lemon and oregano 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 lemon and oregano 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 bake until it takes on colour and the edges catch, 4 to 6 minutes.
Stir in the kalamata olives and the rest of the lemon and oregano flavours, letting them cook out for a minute until fragrant.
Add the kale along with a splash of stock or water, then cover and cook gently until everything is tender and the sauce clings.
Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.
Finish with the chopped oregano and serve while hot.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
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