- 4
Ingredients
- Serve this as a starter or as a main dish.
- 2 cups finely chopped tomatoes
- Salt and freshly ground pepper
- 1 to 2 garlic cloves, finely minced or puréed
- 2 tablespoons chopped flat-leaf parsley or basil
- 1 1/2 to 2 pounds eggplant, cut into 1/2-inch slices if using a panini grill, slightly thinner for an outside grill
- 1/4 cup olive oil
- 1/2 cup crumbled feta (about 2 ounces)
Preparation
Step 1
1. Preheat a panini grill or prepare a medium-hot fire in an outdoor grill.
2. Mix together the chopped tomatoes, salt and pepper to taste (keep in mind that feta is salty), the garlic and parsley or basil. Set aside.
3. Sprinkle the eggplant slices lightly with salt if desired, and brush with olive oil on both sides. If any olive oil remains, stir it into the tomatoes. Grill the eggplant slices for three minutes in a panini grill, two to three minutes on each side in an outdoor grill, or until tender. Remove to a bowl, cover and allow the eggplant slices to continue to soften for 15 minutes. Arrange on a platter, top with the tomato mixture, sprinkle on the feta and serve.
Yield: Serves four as a main dish, six as a starter or side
Advance preparation: The tomato mixture will keep for several hours in or out of the refrigerator.