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Grilled Eggplant and creamed feta

From Tender, by Nigel Slater

Can be used as a starter or a main dish. Serves 2.

2 med. eggplants
feta cheese- 8 oz.
Yogurt- 8 oz. 
Chopped basil, parsley and mint- 1 tbsp of each
olive oil
warm flatbreads

Slice eggplant lengthways into 5 or 6 long steaks. Sprinkle with salt and let sit for at least 30 mins.  or while you make the creamed feta. Crumble feta in bowl and mash with a fork. Stir in yogurt, 3 tbsp of water, and the chopped herbs.

Pat eggplant dry and brush with olive oil. Set on grill or hot skillet. Cook for 5 or 6 mins, and remove from heat. PLace on plate with creamed feta and flatbreads and enjoy!