I really like Greek Freak Seasoning, but for this recipe, you could also use Mrs. Dash’s Spicy Blend.
Ingredients:
- 2 eggplants
- 1/2 qt. cherry tomatoes
- 1/3 cup pitted kalamata olives, halved
- 3 Tbsp. olive oil
- 1 Tbsp. Greek Freak Mediterranean seasoning
- 2 cups feta crumbles
- 2 cups Greek yogurt
- Finely grated zest and juice of 1 lemon
- To garnish fresh basil
Directions:
- Slice the eggplant lengthwise into about 1/4-inch thick slices. Rub the eggplant slices, cherry tomatoes and olives all over with olive oil and seasoning. Leave to marinate while you make the whipped feta.
- For the whipped feta, add feta, yogurt and lemon zest to a blender and blitz until super smooth — you’ll need to scrape the sides of the blender a few times to make sure the chunks all get in there.
- Heat a grill pan — or you can do this on the barbecue — grill your eggplant slices for a few minutes one side, then flip over. Repeat with the remaining eggplant slices so they are all nicely grilled and well-cooked.
- Add the cherry tomatoes, and olives to the pan to soften. Toss the tomatoes and olives around the super-hot pan or hotplate for a minute, then plate up.
- Smear the whipped feta along the bottom of a platter and top with seasoning. Arrange the eggplant slices on top. Spoon the tomatoes and olives over the top, making sure to get all the juices all over the eggplant and feta. Garnish with basil. Serve with warmed Naan bread.
