For the olive oil lovers, this eggplant meze dish is limited in ingredients, and not complicated to prepare. Sweet, in season eggplant is a natural pairing with mint and parsley, and vinegar/lemon flavors. The paprika, grilled onion and feta adds a little richness.
Pair with your favorite seafood or other meze!
Traditionally, similar eggplant dishes are prepared with tomato or tomato sauces, which would work here.
Ingredients
1 medium sized eggplant - sliced into 1/8 inch thick (horizontal) circles or (lengthwise)
Feta - 1oz
handful parsley - chopped
handful mint - chopped
Red wine vinegar - 1 Tsp
Lemon - 1 Tsp juice
Olive Oil - lots
Onion - 1/4 onion - julienned
Optional: paprika or smoked paprika
Optional: diced fresh tomato
Steps
Prepare eggplant ahead of time by rubbing with generous olive oil and salt
Saute eggplant in a non stick pan with plenty of oil and on medium/low heat.. Saute on each side for about 5-7 mins each, until golden brown and until the eggplant is soft and floppy.
Optional: place the cooked eggplant on paper towels to soak up some of the oil.
Optional: Dust the eggplant with paprika or smoked paprika
Saute the onions in the same pan for 3-5 minutes.
Top the eggplant with feta and onions, then add lemon, vinegar, then top with herbs.
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