- 1 large eggplant (1 1/2 lb or several small eggplants)
- 2 tb olive oil
- 1 tb fresh chopped garlic
- 1/4 c crumbled feta cheese
- 2 tb chopped fresh mint
- Fresh lemon juice
- Lemon wedges
- Salt and fesh ground pepper
Directions
- Cut eggplant into 1/2-inch-thick slices or if you use small ebbplant, cut into thirds lenghtswise
- Brush each slice with olive oil.
- Heat a ridged grill pan over medium-high heat
- Cook eggplant slices 4 to 6 minutes per side or until tender. Stir in garlic
- Place on long plate
- Sprinkle with feta cheese, mint, and squeeze fresh lemon juice over top
- Put lemon wedges onthe side
- Add sprinkle of salt and fresh ground pepper
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