Thursday, 17 May 2012

Greek-Style Grilled Eggplant with Olive Oil, Garlic, Parsley and Feta

The Greeks seem to be able to work magic with vegetables. In this dish, their simple treatment of oil, lemon and feta, makes the eggplant shine. I do feel that eggplant need some help in the flavour department and the Greek treatment works for us... Well some of us at least. I've written before about my devious ways with eggplant ( here). But with this dish, there is no where to hide, the eggplant is the dish. Needless to say, the kids didn't eat this, unless you consider eating only the feta off the top, eating it, but Clint and I were happy to eat the whole lot. The Greeks certainly have a way with philosophy, architecture and eggplant.

Greek-Style Grilled Eggplant with Olive Oil, Garlic, Parsley and Feta 
from The Good Chef
Serves 2 as a side dish or as part of a meal

2 eggplants
1-2 garlic cloves, finely chopped
handful parsley leaves, finely chopped
5-6 tbsp extra virgin olive oil
a little sea salt and black pepper
150g feta cheese
lemons, for serving

Preheat the grill to high.

Run a small, sharp knife round the top of the eggplants, 1cm/½in or so below the stalk and only just cutting through the skin; then make eight evenly spaced, similarly shallow cuts, along the length of the eggplants right down to the end.

Grill the eggplants for about 20 minutes, turning every 5-7 minutes or so, until evenly cooked with charred skin, and until the eggplants feels soft, but not too collapsed within.Transfer to plate and allow to cool for two minutes.

Peel away the eggplant skin in eight long, narrow sheets using a small knife. Without cutting right through the stalk end, cut the aubergines in half lengthways and gently prise apart until you have two horizontal halves remaining attached at the top end

Mix the garlic and parsley with the olive oil until well combined and spoon the mixture over the eggplants. Season lightly with salt (not too much - the cheese is salty anyway) and pepper, and crumble the feta over the top. Drizzle with more olive oil to finish.

Serve warm, or at room temperature with lemon squeezed over.

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