Griddled Marinated Aubergine (Eggplant) With Feta
"A recipe found in the UK's Independent newspaper. Would be great for a summer picnic or as a side to a barbecue."
- Ready In:
- 20mins
- Ingredients:
- 7
- Serves:
-
4
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
- Heat a frying pan until very hot.
- Brush the eggplant with a little oil and fry in batches until soft and cooked through.
- Arrange on a platter.
- Mix the lemon juice and garlic together with 5 tbsp of the olive oil and some salt and pepper, to taste.
- Drizzle over the eggplant.
- Let the dish sit for 5 minutes, then scatter the cheese and herbs over and serve.
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Reviews
-
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. :-)
Tweaks
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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. :-)
RECIPE SUBMITTED BY
This is a picture of me and my husband in Portugal, climbing up above the clouds with our bikes.
Right now we are travelling around the world on our bicycles, so I only pop onto Zaar occasionally, when internet connections and time allow me to. If I don't reply to a message about one of my recipes, now you know why! Our trip may take several years so if it's urgent, it's probably better for you to post in the forums ;)
Good food is really important to me -- I am happy to pay extra for food that I feel is produced in a sustainable and ethical way and always try to eat using seasonal produce.
When we were in the UK we rarely shopped at supermarkets, trying instead to favour small producers, although we were very lucky in that we lived in London and there was lots of choice.
We also were fortunate enough to have a weekly organic veg box delivered to our door, filled with so many lovely vegetables for very little money. It really opened my horizons in terms of the variety of vegetables I eat. If you're in the UK, check out Riverford for a box supplier as they're amazing!
When I'm not eating I love to take pictures and travel with my husband.
<img src="http://i3.photobucket.com/albums/y53/DUCHESS13/World%20Tour/ZWT2.gif">
