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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 12 |
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Perfect for the grill scenario. Easy and simple yet fancy. Ingredients:
3 large eggplants (eggplants get smaller after baking) |
some parsley |
3 garlic cloves |
olive oil |
3 teaspoon vinegar |
10 oz feta |
5 tablespoon breadcrumbs |
salt and pepper |
Directions:
1. Poke eggplant skins slightly with a fork. Grill for 15 minutes.
2. Mince the garlic. Roughly chop the parsley.
3. Crumble your feta cheese if it needs crumbling. Put bread crumbs, feta and garlic into bowl. Use your hands to toss everything together, mixing it well.
4. When eggplants are finished, cut each of them in half. Break its flesh slightly with your knife. There should be a total of 6 long eggplant logs. Add just a pinch of salt and a bit more pepper on each half. Drizzle olive oil over each half generously.
5. Put halves on baking sheet. Layer chopped parsley (evenly distributed) across each half. Layer feta onto each half evenly. Bake at 390°F for 10 minutes. When they are browned, pour some vinegar and olive oil over each half. SERVING SUGGESTION: Serve each side by side on a long serving platter. Sprinkle some chopped parsley across the eggplants.
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