Griddled Marinated Aubergine (Eggplant) With Feta |
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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 4 |
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A recipe found in the UK's Independent newspaper. Would be great for a summer picnic or as a side to a barbecue. Ingredients:
2 large eggplants, cut lengthways into 2cm thick slices |
1 lemon, juice of |
1 garlic clove, crushed |
200 g feta cheese, crumbled |
1/2 cup parsley, chopped |
1/2 cup coriander, chopped |
1/2 cup olive oil |
Directions:
1. Heat a frying pan until very hot.
2. Brush the eggplant with a little oil and fry in batches until soft and cooked through.
3. Arrange on a platter.
4. Mix the lemon juice and garlic together with 5 tbsp of the olive oil and some salt and pepper, to taste.
5. Drizzle over the eggplant.
6. Let the dish sit for 5 minutes, then scatter the cheese and herbs over and serve.
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