Ingredients Jump to Instructions ↓

  1. 1 Eggplant - sliced Salt - to taste Freshly-ground black pepper - to taste

  2. 3 tablespoons 45ml Oil - for cooking

  3. 2 tablespoons 30ml Minced shallots

  4. 1 tablespoon 15ml Minced garlic

  5. 1 tablespoon 15ml Capers - minced

  6. 1/2 teaspoon 2 1/2ml Finely-chopped rinsed anchovies -

  7. 1/2 cup 118ml Good-quality olive oil

  8. 2 tablespoons 30ml Chopped parsley Peasant bread - sliced for serving

  9. 1/2 cup 73g / 2.6oz Feta cheese - for garnish

Instructions Jump to Ingredients ↑

  1. Recipe Instructions In a colander toss eggplant slices with about 1 tablespoon salt, cover with a small plate, weight, and leave to drain 30 minutes. Rinse eggplant slices and pat dry. Meanwhile preheat grill. Brush eggplant slices with oil and grill about 3 minutes per side or until tender. Cool. Dice eggplant very small. In a serving bowl combine eggplant with remaining ingredients except feta and bread. Adjust seasonings to taste with salt and pepper. Serve with good bread and sprinkle with Feta cheese. This recipe yields 4 to 6 as an Hors d'Oeuvre.


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