Labrini Nutrition

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Grilled eggplant

An absolute classic Greek sharing dish (mezze), salty and sweet with the freshness of parsley. You’ll find Greek eggplant is often fried, but I prefer the grilled version. Make sure to drizzle generously with a good quality extra virgin olive oil, this dish can be served cold and is perfect for entertaining.

Serves: 4 -6 as mezze | Time: 30 minutes

Ingredients:

1 large eggplant
1/4 cup olive oil + more to serve
1/2 salt
Feta (to serve) 
A few springs of parsley

Method:

  • Line a large sheet tray with baking paper

  • Cut eggplant into approximately 1-1.5cm discs

  • Brush each side of the eggplants with olive oil (they will absorb a lot make sure they are covered)

  • Cook under a medium heat grill until golden, turning halfway to brown on both sides

  • Serve with a drizzle or olive oil, fresh parsley crumbled feta (optional)