Ingredients
- 4-6 long Asian eggplants, or 2 medium-sized European eggplants, sliced lengthwise into 1-inch thick pieces
- 7 ounces feta cheese
- 3/4 cup thick yogurt (preferably sheep's)
- 1 tablespoon each chopped basil, parsley, and mint
- salt and pepper, to taste
- olive oil, as needed
- warm flat bread, to serve
Directions
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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.
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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.
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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.
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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.