Greek-Style Eggplant

Eggplant garnished with olives and feta cheese

This was the first time I’ve had eggplant and I have to say that I will have it again. It was very good and Mark Bittman, NY Times online has several ways to grill them. Check it out here.

Greek-Style Eggplant
Recipe type: Appetiser, Snack or side dish
Prep time: 
Cook time: 
Total time: 
Serves: 2
  • 1 large eggplant, sliced in half lengthwise
  • ⅓ cup olive oil
  • ¼ onions, minced
  • ¼ olives, minced or pureed
  • 4 to 6 olives sliced for garnish
  • ⅓ cup of feta cheese, for garnish
  1. Slice eggplants in half lengthwise; make shallow cuts on flesh side. Combine ⅓ cup olive oil and ¼ cup each minced onion and minced or puréed olives (or tapenade); brush all over eggplant, pushing into slits.
  2. Grill, covered and turning as needed, until flesh is soft and skin is crisp, 20-30 minutes. Garnish: Crumbled feta and more olives.

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