Grilled eggplant – it’s tasty and healthy, besides eggplant they are not saturated with oil, which means they retain their natural taste. Grilled eggplant slices served here with slices. feta cheese, and everything is poured with mint dressing with lemon zest, which gives this dish a fresh taste. It is quick and easy. is preparing and will be an excellent appetizer or side dish to the main the dish.
The author of the recipe is Curtis Stone, a chef, culinary writer and TV host
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Time: 1 hour. 10 min. Difficulty: easy Servings: 4 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 2 eggplants, each cut into circles a little more than 1 thick cm.
- 1/2 tbsp. olive oil
- 1 lemon
- 2 tbsp. l white wine vinegar
- 1/4 Art. finely chopped shallots
- 1 tbsp. l finely chopped mint, plus some leaves for decoration
- Small feta cheese cubes, finely chopped
Recipes with similar ingredients: eggplant, feta cheese, lemon juice, wine vinegar, shallots, mint
Recipe preparation:
- Put eggplant circles in one layer on two baking sheets and sprinkle salt on both sides. Set aside for 30 minutes, or until there is liquid on the eggplant.
- Light the grill to a moderate to high temperature. Rinse eggplant to remove excess salt and pat dry. Grease 3 slices Art. l olive oil on both sides. Season with salt and pepper. Grill eggplant in portions for about 5 minutes each side, or until the appearance on them of the bars of the lattice, and the eggplant should become very soft. Then shift everything on the plate.
- Meanwhile, grate the zest of the lemon in a small bowl. Then cut the lemon in half and squeeze 2 tbsp. l juice in a salad bowl. Stir in vinegar, shallots, chopped mint and the remaining 5 tbsp. l oils. Season the dressing to taste with salt and pepper.
- Spoon eggplant with dressing and sprinkle with mint leaves. Using a knife for peeling vegetables, cut thin slices of cheese feta and lay on top of the eggplant. Season with salt and pepper.
