Grilled eggplant with balsamic, feta, and mint
- 2 medium eggplants
- ¼ cup olive oil, plus extra for drizzling
- 1 fat garlic clove, minced
- 1 heaped cup cherry tomatoes, halved
- 4 ounces feta cheese, crumbled
- good-quality aged balsamic vinegar for drizzling
- small handful of fresh mint, leaves chopped
Instructions:
Although you can pan-grill the eggplant on a ridged castiron grill pan.
- Prepare the barbecue. Trim and thinly slice the eggplants. Mix the olive oil with the minced garlic and some seasoning in a small bowl. Brush the oil on both sides of the eggplant slices, then grill them until tender, about 2 minutes on each side.
- Overlap the grilled eggplant slices on a platter and scatter the cherry tomatoes and feta cheese over them. Drizzle on a little balsamic vinegar and finish off with a generous grinding of black pepper and a sprinkling of chopped mint.