Wednesday, May 19, 2010

Grilled Garlic Eggplant with Feta and Mint

  • 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

  1. Cut eggplant into 1/2-inch-thick slices or if you use small ebbplant, cut into thirds lenghtswise
  2. Brush each slice with olive oil.
  3. Heat a ridged grill pan over medium-high heat
  4. Cook eggplant slices 4 to 6 minutes per side or until tender. Stir in garlic
  5. Place on long plate
  6. Sprinkle with feta cheese, mint, and squeeze fresh lemon juice over top
  7. Put lemon wedges onthe side
  8. Add sprinkle of salt and fresh ground pepper

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