Griddled Marinated Aubergine (Eggplant) With Feta

1. 1

   Heat a frying pan until very hot.

2. 2

   Brush the eggplant with a little oil and fry in batches until soft and cooked through.

3. 3

   Arrange on a platter.

4. 4

   Mix the lemon juice and garlic together with 5 tbsp of the olive oil and some salt and pepper, to taste.

5. 5

   Drizzle over the eggplant.

6. 6

   Let the dish sit for 5 minutes, then scatter the cheese and herbs over and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.