Cut the aubergine into 5mm slices. Spread them out on grease-proof paper on a baking tray and dab a little olive oil over them with a basting brush. Add salt and pepper. Roast in a pre-heated oven at 180°C for 6-8 minutes.

Put the butter and the flour in a saucepan over heat.
Add 500gr of warm milk. Remove from the heat once it comes to the boil.

Grate the feta and graviera cheese and add the béchamel sauce for the mixture to bind. Add finely chopped spearmint and basil. Place the mixture in the fridge.
Take the aubergine slices and add the feta cheese filling with a piping bag.

Batter the aubergines with flour, egg and breadcrumbs.

In a saucepan, slice the tomatoes and add the spearmint. Boil for five minutes and beat with a thermomixer.

Service Instructions: Fry the aubergines and serve with tomato sauce and a little rocket.


Aubergine bourekaki:

  • 3 medium aubergines

For 600g of béchamel sauce:

  • 50g of traditional buttermilk
  • 50g of flour
  • 50g of milk

Feta cheese filling:

  • 500g Family Farm organic feta
  • 50g graviera
  • 100g béchamel
  • Pepper
  • ½ bunch of mint
  • ½ bunch of basil

For the batter:

  • Flour
  • breadcrumbs
  • 2 Eggs


  • 4 ripe tomatoes
  • 1 bunch of spearmint