Holidays are approaching slowly. One day seems like eternity, when it is the only thing separating you from a gorgeous greek beach. Tomorrow, I am flying to Greece and I my taste buds are dancing for joy – all that gorgeous greek food that they are going to enjoy soon. I can already hear the waves and feel the breeze and the hot sun on my skin.
In preparation for this trip, I made a dish that reminds me of Greece and of summer. It consists of few simple ingredients, that will give you a great summery dish.
grilled eggplants, with olive oil, parsley, garlic and feta cheese topping
appetizer – serves 2
3 garlic cloves, very finely chopped
a bunch of parsley leaves, finely chopped
6 tablespoons of good quality olive oil
1-2 red chilli peppers
salt and pepper
100 grams feta cheese
1 roasted red paprika
Start by grilling the eggplant, for 40 minutes or until it is cooked and soft on the inside and the skin is charred. Set aside, allow to cool and remove the skin as soon as possible (this part depends on your tolerance to heat ).
Meanwhile roast some red paprika as well, following more or less the same process as for the eggplant. Chop the paprika in small cubes. Mix the garlic with parsley, red-hot chilli pepper, parsley, salt and pepper.
Place the eggplants on the plate, then cut them in quarters on the length. On top of the eggplants sprinkle on top some of the cubed red paprika, crumbled feta cheese and the oily concoction.
Serve warm next to a wedge of lemon.