Tuesday, August 14, 2012

Grilled Eggplant with Creamed Feta



This dish is surprisingly delicious. An unusual way to go through some of that eggplant that might be piling up over the summer. And the creamed feta spread turned out to be a great multi-purpose cheese spread. We enjoyed it in omelettes for the rest of the week!


Grilled Eggplant with Creamed Feta
Splendid Table podcast

2 medium eggplant
7 oz feta
3/4 c yogurt
1 T basil, chopped
1 T parsley, chopped
1 T mint, chopped
olive oil

Slice each eggplant lengthwise into 5 or 6 long steaks. Sprinkle with coarse salt and allow to stand for up to an hour as you prepare the creamed feta.

Crumble feta into a bowl and mash with a fork. Stir in yogurt, 3 T water, and the chopped herbs. Season with black pepper, but do not salt.

Rinse eggplants gently and pat them dry. Brush with olive oil and place on a grill, or a grill pan that sits over an open flame.


When tender (5-6 minutes on each side) and charred in patches, lift them off the grill and place on a serving platter.


Drizzle with olive oil. How much they absorb will depend on the eggplant, but make sure they are soaked.



Leave them to cool a little, then serve with creamed feta and flat bread.

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