This week I picked my first crop of eggplants (melanzane / aubergine). Mum planted them in my backyard and she said that I could take the first crop – thanks mum :)
Normally I would slice up the eggplant, grill them, cut them into strips and season them accordingly. This time I wanted to do something different. Bear in mind that I only had 2 eggplants to use. Enter Pinterest with a delicious-looking recipe. This recipe just about broke Pinterest!
The MAZA mag published this recipe as part of its 5 seasonal dishes that you should cook in May. The recipe then got pinned. Well, it got repinned 100,000 times, didn’t it! The Maza May recipe, due to popular demand, got republished. To date, the recipe has been repinned 358,000 times.
1 large eggplant
3 large tomatoes, to match the diameter of the eggplant
0.4 lbs (181 grams) Bulgarian feta, crumbled
1/2 cup fresh basil leaves
juice of half lemon
2 garlic cloves
½ extra-virgin olive oil
freshly ground black pepper to taste
1) Cut of the eggplant crosswise into ½” thick rounds. Lightly season them with salt and leave them for 30 minutes on a side to let water to come out of the eggplant.
2) Once ready drizzle some olive oil on top of each slice and grill them on a lightly oiled grill rack for 2 -3 minutes each side.
3) Blend the basil leaves with 4 tablespoons olive oil, 2 garlic cloves and 1 teaspoon salt with an immersion blender until smooth.
4) Cut the tomatoes crosswise to 1/4” thick rounds.
5) Lightly oil the baking pan. Arrange 4 eggplant rounds side by side. Spread 1/2 tablespoon of the basil-garlic mixture on top of each one, then generously sprinkle feta crumbs. Top each with tomato rings.
6) Add another layer of eggplant, basil spread, feta and tomato rounds and top with the rest of the crumbled feta.
7) Preheat the oven to 400F (204C)
8) Drizzle some olive oil on top of each stack and bake for 15 minutes.
This is a most delicious healthy vegetable recipe. You can have it for lunch or dinner, or paired with a meat dish.
My family had this with roast beef. Dee-licious! The creaminess of the feta was divine. I really liked the basil-garlic mixture – I could taste the tangy lemon. (I had some basil-garlic mixture left over. Bonus. So the next night I spread some on toasted wood-oven baked bread. OMG! Taste buds were doing the dance of joy.)
Anyways, grilled eggplant with tomato and feta – mind was blown.
“The only thing I like better than an eggplant burger is a chocolate-covered eggplant burger.” ~ Anonymous