Griddled Marinated Aubergine (Eggplant) With Feta

READY IN: 20mins
Recipe by Sackville

A recipe found in the UK's Independent newspaper. Would be great for a summer picnic or as a side to a barbecue.

Top Review by Rosabela

I'm not sure why this has not been reviewed yet. This dish is fabulous. I made two adjustments: a) I used basil instead of coriander because I didn't have any, and 2) I cut the eggplants widthwise instead of lengthwise, as well as a bit thinner. Adding the basil did change the flavour but it merried well with the other ingredients. Next time I will plan ahead and use coriander. I'm adding this recipe to my Keeper File. This would make a great appetizer as well. I recommend that you try it at least once, and if you're an eggplant lover, you'll be hooked forever. Thanks for sharing this wonderful recipe, Sackville, and many happy travels. :-)

Ingredients Nutrition

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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