Monday, 23 March 2009

Grilled Aubergines (eggplant) with feta cheese and herbs

This recipe called for a handful of flat-leaf parsley and one of coriander. At the time I had neither so I left them off but I do think they would have benefitted from one of them. But, maybe not both of them in my humble opinion. I did sprinkle mine with a little dried coriander.


2 large aubergines, sliced lengthways into 1/2 cm thick slices
olive oil
1 lemon, juiced
1 garlic clove, crushed
200 grams feta cheese, crumbled
a large handful of flat-leaf parsley, finely chopped
1 large handful of coriander, finely chopped
Salt and Pepper to taste


Heat a griddle pan or frying pan until very hot. Brush the aubergine with a little oil and griddle or fry in batches until soft and cooked through. Arrange on a platter. Mix together the lemon and garlic with 5 tbsp of oilive oil and drizzle over the aubergine. Then, scatter the feta and herbs over them and salt and pepper to taste and serve. This was really a nice change of pace for us. Just remember the feta cheese is salty already so you may not need very much salt at all.

No comments:

Post a Comment