Marinated Grilled Eggplant With Crumbled Feta Cheese

By á-18

If you're an eggplant lover, then you'll easily fall in love with this recipe. The eggplant is first grilled until tender, then marinated in a lemon-garlic-EVOO mixture, and then topped with fresh herbs and crumbled feta.

Ingredients

• 500 g (just over 1 lb) large eggplant, cut widthwise into 1 cm slices
• juice of 1/2 lemon
• 1 large garlic clove, minced
• 75-100 g (6-8 oz) feta cheese, crumbled
• 1/4 cup fresh parsley, finely chopped
• 1/4 cup fresh basil, finely chopped or thinly sliced (original calls for coriander)
• 1/4 cup olive oil
• salt and pepper

Preparation

Step 1

1. Heat a frying pan until very hot. (Mine had the grill lines).

2. Brush the eggplant slices with a little EVOO and fry in batches until soft and cooked through.

3. Arrange on a platter.

4. Mix lemon juice and garlic together with 2-3 tablespoons of EVOO and some salt and pepper to taste.

5. Drizzle over eggplant.

6. Let dish sit for 5 minutes, then scatter the cheese and herbs over and serve.

NOTE: This can be used as an appetizer, a side dish to a BBQ, or as a take-along dish to a pinic. I think this would also work well served over a slice of toasted white Italian bread as an antipasto.