- 2 large eggplant
- 100 g feta (I have also used crumbled haloumi (uncooked) with success
- extra virgin olive oil
- sea salt & freshly ground black pepper handful of mint leaves
Slice eggplant lengthwise into slices.
Brush with olive oil, and season well.
Heat ridged grill/griddle pan, and cook slices on both sides till soft and well striped from the ridges of the pan.
Place on warm platter, drizzle with olive oil and black pepper.
Crumble over feta.
Sprinkle over roughly chopped mint.
Serve warm or at room temperature with bread.
The recipe above has been supplied by a member of the public and has not been individually tested by Helen Jackson. Helen Jackson does not accept any liability in relation to publication of this recipe.