Roasted Eggplant With FetaMay 6th, 2009 | By Peter Minakis | Category: Appetizer, Cheese, Greek, Greek Grill, Meze, Olive Oil, Recipes, Roasting, Vegetables, Vegetarian
Although alot of Greek cuisine is simple and straight forward, the execution of entertaining with the onslaught of mezedes/appetizers to your guests can create quite the whirlwind in the kitchen.
At typical evening with friends and family, one can witness dozens of meze plates being brought to the table through a long evening of eating, drinking and of course, lots of conversation.
Most Greek dishes (including mezedes) use seasonal, fresh ingredients and they follow the philosophy of “make it simple, make it good”. This next “meze” embodies that philosophy.
If you enjoy Melitzanosalata but you’re looking for a different take and presentation of this Greek taverna offering, this will do the trick. Simply put, eggplants are charred over direct heat on your gas or charcoal grill, the meat of the eggplant inside is spooned out, mashed and dressed with garlic, olive oil and seasoned then, spiked with some crumbled Feta and parsley. One simply spoons back the filling into the eggplant shells and serve up to your guests as part of your array of Greek appetizers.
Notch this one up as another dish in the “Greek Grill” series…enjoy!
Roasted Eggplants With Feta (Î¨Î·Ï„Î¬ ÎœÎµÎ»Î¹Ï„Î¶Î¬Î½ÎµÏ‚ Î¼Îµ Ï†ÎÏ„Î±)
(makes one appetzer serving for 6)
3 small to medium eggplants
squeeze of lemon juice
2-3 cloves of minced garlic (more if roasted)
1 slab of Feta cheese
a small bunch of fresh parsley, chopped
approx. 1/3 cup extra virgin olive oil
salt to taste
- Pre-heat your gas grill or prep your charcoal grill for some high grilling. Poke some holes all around your eggplants with a fork (this will prevent your eggplants from exploding over the heat).
- Once you have a hot grill, place the eggplants onto direct heat. The skins of the eggplants should be charred on all sides. This process should take no more than 20-30 minutes. Carefully remove your eggplants and allow to cool a few minutes.
- Cut the eggplants in half lengthwise and then using a spoon, scrape out the “meat”. Add your minced garlic and mash the eggplant and garlic roughly together. Now slowly add your own while continuing to mash. Add your crumbled Feta, chopped fresh parsley and mix to incorporate. Add salt to taste.
- Spoon the eggplant mixture back into the skins and return to the grill to just slightly warm them up (approx. 5 minutes).
- Sprinkle some more Feta on top of each eggplant and serve on a platter to your waiting guests.
If you are not reading this post in a feed reader or atÂ http://kalofagas.ca then the site you are reading is illegally publishing copyrighted material. Contact me at truenorth67 AT gmail DOT COM. All recipes, text and photographs in this post are the original creations & property of the author.
Â© 2007-2009 Peter Minakis
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© 2009, Peter Minakis. All rights reserved. If you are not reading this post in a feed reader or at http://kalofagas.ca then the site you are reading is illegally publishing copyrighted material. Contact me at truenorth67 AT gmail DOT COM. All recipes, text and photographs in this post are the original creations & property of the author.