Nigel Slater'S Grilled Eggplant With Creamed Feta Recipe

1. 1

   If time allows, sprinkle the eggplant pieces with sea salt and allow to stand for up to an hour. This will help them to absorb less oil later on.

2. 2

   In a medium bowl, crumble the feta and mash roughly with a fork. Add the yogurt, 3 tablespoons water, and the herbs. Season with black pepper and mash the whole mixture together until creamy. If necessary, season with salt.

3. 3

   Meanwhile, rinse the eggplants and pat them dry. Brush with a little olive oil and grill until tender, 4-6 minutes per side. They should have some color and char.

4. 4

   Remove the eggplant pieces to a serving dish and drizzle with a little olive oil and a sprinkle of flaky salt. Allow them to cool. Serve with the creamed feta and flatbread.

* Per serving · 4 servings · Values may vary.

No additional tips available.