Adapted from A La Grecque: Our Greek table
Prep time: 5 minutes
Grill/broil time: 20 minutes + depending on size & firmness of eggplant
Drain time: at least 1 hour
Last Prep time: 5 minutes
3 large firm eggplant
2-3 large cloves garlic, finely chopped
1/2 cup fresh flat leaf parsley, finely chopped
4oz/125ml good quality extra virgin olive oil
freshly ground black pepper
4oz/125g feta cheese, crumbled
juice of 1/2-1 lemon (my addition, as I like my eggplant salad tangy)
1. Prepare grill or preheat oven to broil with rack about 6" from top. If using your oven, line a rimmed baking sheet with foil for easy clean up.
2. Prick the eggplants all over with a sharp knife. Cook until the skin is charred and the flesh soft. Turn the eggplants occasionally. You want it charred NOT burnt and the flesh evenly cooked through.
3. Peel the skin immediately. The book suggests doing it under cold running water, but I chose to wear my silicone oven mitts instead. Place the peeled eggplant in a colander and allow to drain for at least 1 hour.
4. Roughly chop the eggplant and place in a bowl with the oil, pepper, garlic and parsley and mix well. Taste for seasoning. This is when I add lemon juice to taste. Fold in crumbled feta and serve.
This is a great appetizer, side dish for picnics and bbqs.