Griddled squash with feta, mint and chilli

griddled squash

This is such a beautifully simple dish, inspired by a Nigella Lawson recipe from Nigella Summer. As Nigella says herself, it’s really more of an assembly job than cooking.

griddled squash3

The star of the original recipe is griddled aubergine but because we currently have a glut of yellow, patty pan squash in the garden, I thought I’d experiment by swapping the aubergine for squash. And I’m pleased to report it wasn’t a complete disaster. The griddled squash didn’t hold together quite as well as aubergine would have done, and so the end result probably wasn’t quite as pretty as it should have been, but it was stonkingly tasty nonetheless.

griddled squash2

The creamy filling of lemon-soaked feta partnered with chilli and mint is gloriously fresh and zingy, making this an incredibly moreish dish while being really rather healthy at the same time; a very good combination, if you ask me.

Griddled squash with feta, mint and chilli

1 large patty pan squash (or 2 large aubergines (thinly sliced lengthwise)
4 tbsp olive oil
250g feta cheese
1 large red or green chilli (finely chopped & deseeded)
1 bunch fresh mint (finely chopped – with extra for sprinkling)
juice of 1 lemon
black pepper

10 thoughts on “Griddled squash with feta, mint and chilli

  1. We love the aubergine version – one of DH’s favourite recipes! – but this looks delicious with squash. I would never have thought to use patty pans like this – thanks for the inspiration! (Although we didn’t grow any this year… Must bookmark for next summer!)

    1. Thanks Helen. I definitely will try the aubergine version at some point – just love anything really that features aubergine! But it did work well with the squash and I reckon you could use large courgette too if you sliced them lengthwise…

  2. Beautiful! Love these flavours and I never thought of grilling, stuffing and rolling squash before. So clever! Thank you for sharing with Simple and in Season and the No Waste Food Challenge.

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