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Grilled Eggplant with Spiced Vinaigrette and Feta Recipe
How to Make Grilled Eggplant with Spiced Vinaigrette and Feta
Method
Make the vinegrette first. Use a mortar and pestlea to combine minced garlic, lemon juice, spring onion, cumin, paprika (or cayenne pepper), salt and pepper. When throughly mashed, add the olive oil in a steady stream until combined. Set aside to let the flavours develop while you grill the eggplant. Heat an oiled grill pan or BBQ on medium heat. Brush both sides of the eggplant slices with olive oil and season with salt. Grill until golden brown grill marks form – around 3 to 4 minutes. Turn the eggplant and grill until tender and well marked on the reverse sides – 3 to 4 minutes more Top grilled eggplant slices with the feta, mint, dill and tomatoes. Whisk the vinaigrette and drizzle it on top. Season with salt and pepper to taste then serve immediately.
