Grilled eggplant with spices & cheese
Yields 4
2-3 eggplants
2 tablespoons parsley finely chopped
1 tablespoon spearmint finely chopped
1 pinch cumin
1 pinch paprika
Juice of 1 lemon
2 tablespoons esti extra virgin olive oil + more for grilling
1 tablespoon esti balsamic vinegar
1 garlic clove finely chopped
Salt
Some crumbled feta cheese (or yoghurt)
Remove the stems from the eggplants and wash the vegetables. Cut each one of them into slices at least 2 cm thick.
Put the cut eggplants in a colander and sprinkle with salt. Let them drain for at least ½ hour.
Preheat the oven grill at medium-high.
Mix together olive oil, balsamic vinegar, spices and lemon juice.
When the eggplants are ready remove from the colander and put each piece between a paper towel and press in order to squeeze out water. Wipe the eggplant slices dry and brush both sides with olive oil.
Place the eggplants on the grill. Cook for a few minutes on each side. Be aware while grilling because eggplants tend to blacken easily. In order to avoid that, keep changing sides.
When the eggplants are grilled remove and place the slices in a bowl. Pour over the spicy mix. Let it for a few minutes in order that it be absorbed.
When ready to serve, place the eggplant slices on a plate, sprinkle with parsley and spearmint and add on top crumbled feta cheese (or yoghurt if you wish).