A Tangy Filling: Grilled Eggplant Slices Stuffed with Herbed Feta

Recipe

A Tangy Filling: Grilled Eggplant Slices Stuffed with Herbed Feta

In traditional Greek fashion, this recipe is simple and highlights only the best ingredients. Make sure to get high quality feta, one that has a bit of a kick to it, preferably whole, not crumbled. Fresh herbs are mandatory to add new dimension. I grew some lemon basil this year and cannot get enough of it, it really takes basil up to another level, but if you can’t find any go for regular basil or even lemon verbena. Get your eggplants from your local greenmarket—now is the time.

MAKES ABOUT 25 BITES

GRILL THE EGGPLANT

2 eggplants, cut into 1/4-inch-thick slices
pastry brush
1-2 CUPS EV olive oil
s + p
2 TB dried oregano

Brush one side of eggplant slice with oil and season with s + p and oregano. Heat a grill pan or bbq, and place eggplant seasoned side down. Oil and season other side. Grill about 2 to 3 min each side, till cooked through. Allow to cool slightly before assembling bites.

MAKE THE HERBED FETA

16 oz feta cheese, room temperature
1 TB lemon basil, minced
1 TB oregano, minced
1 tsp black pepper

Combine ingredients together in a large bowl. Spread the mix onto half of the grilled eggplant and fold over.

See more recipes inspired by the flavors of Greece in 17 Greek Food & Wine