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. 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. And make sure not to cut them too thin, 1/4-inch is ideal, any thinner and they will not hold the feta, any thicker and you will not be able to fold then over. We have more recipes with a Greek bent in our party theme that showcases the best in Greek ingredients,.
MAKES ABOUT 25 BITES
GRILL THE EGGPLANT
2 eggplants, cut into 1/4-inch-thick slices
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