| Level: | Easy |
| Total: | 30 min |
| Active: | 10 min |
| Yield: | 4 servings |
Instructions
- Slice 2 eggplants 1/2 inch thick; lay on paper towels, sprinkle with salt and let sit 10 minutes, then pat dry. Heat 1/4 cup olive oil with 1 grated garlic clove in a saucepan, 1 minute. Stir in 1 tablespoon each chopped oregano and parsley, 1 teaspoon chopped rosemary and 1/4 teaspoon red pepper flakes. Let cool; pour over 4 ounces crumbled feta. Brush the eggplant with olive oil; grill over medium-high heat, 5 minutes per side. Top with the feta.
Reviews
Very soggy and the Rhine was very tough I even tried cooking it twice as long. The spice added to the cheese was way too overpowering. I didn’t like it.
This is an amazingly delicious recipe. The flavors of the combined herbs and feta cheese are perfect for the eggplant. Highly recommended
The flavor of the herb marinated feta is good. Will I make this again? Probably not. This is a good recipe just not a great recipe.
Wonderful!
Yum!
Delicious! Even my husband, who claims he doesn’t like eggplant, went back for a second helping!