Baked Aubergine with Feta Cheese and a Hot Tomato Liquorice Salsa Recipe

Baked Aubergine with Feta Cheese and a Hot Tomato Liquorice Salsa


Recipe Overview

In this delicious dish featuring aubergine (Eggplant), liquorice is an excellent seasoning. A very simple recipe that takes just half an hour and rewards with a meal full of flavour.

In this recipe we steam the aubergines by using a microwave. The microwave draws out some of the fruit’s moisture, which collapses its cellular structure of the flesh. Basically, it rids the eggplant of some of its sponge-ike qualities, preventing it from absorbing so much oil. Less oil results in a better texture and taste.

This makes a hearty and healthy meal for two or sides for four.

Baked Aubergine with Feta Cheese and a Hot Tomato Liquorice Salsa Recipe


  • Olive oil
  • 2 Aubergines
  • 400g cherry or baby plum tomatoes
  • 1 clove of garlic
  • 1 spring onion
  • 1 red chili
  • Parsley leaves
  • 1 pack of feta cheese, chopped or crumbled.
  • 1 lemon (Optional)
  • 1 teaspoon of Lakritsfabriken liquorice powder
  • Flaked Sea salt (Lakritskocken Liquorice & Black Garlic Salt is perfect)
  • Freshly ground black pepper


  1. Microwave the Aubergines. To do this, rinse dry them and then prick them all over with a fork or toothpick. Place the whole aubergines (do not cut them) on a plate and put them in the microwave on full power for 10 minutes.
  2. Meanwhile, cut the tomatoes in half, and finely chop the onion, garlic, chilli and parsley leaves. Fry all this until soft in a pan with olive oil.
  3. Add the liquorice powder and season to taste with the sea salt and freshly ground black pepper. Optionally, add a few drops of lemon juice if you like.
  4. Turn the heat down and leave the tomato salsa to simmer in the pan for a little while.
  5. Whilst the pan is simmering, take the aubergines out of the microwave (Be careful of the steam)
  6. Cut them in half lengthwise, you will find that the centres are soft and creamy. Drizzle over some olive oil and season with a little sea salt and freshly ground black pepper.
  7. Fry the aubergine in a second frying pan with olive oil to give it a nice colour (If you don’t have a second frying pan, just transfer the tomato salsa to a warm plate and re-use it)
  8. Serve the fried aubergine with the feta cheese and top with the delicious tomato and liquorice salsa. Finish with a pinch of liquorice salt on top.



Permission to reproduce this recipe has very kindly been provided by Lakritsfabriken and has been translated and adapted by Liquorice Heaven.

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