Ingredients:
2 large eggplants, cut lengthways into 2cm thick slices
1 lemons, juice of
1 garlic cloves, crushed
200 g feta cheese, crumbled
1/2 cup parsley, chopped
1/2 cup coriander, chopped
1/2 cup olive oil
Directions:
Heat a frying pan until very hot.
Brush the eggplant with a little oil and fry in batches until soft and cooked through.
Arrange on a platter.
Mix the lemon juice and garlic together with 5 tbsp of the olive oil and some salt and pepper, to taste.
Drizzle over the eggplant.
Let the dish sit for 5 minutes, then scatter the cheese and herbs over and serve.
Servings: 4
Time preparation: 15 min.
Time total: 20 min.