Grilled Eggplant, Creamed Feta

Hemera
Ingredients
  • Medium-sized eggplants - 2
  • Feta cheese - 7 ounces (200g)
  • Yogurt (preferably sheep's) - 3/4 cup (200g)
  • Chopped basil, parsley, and mint - a tablespoon of each
  • Olive oil
  • Warm flat bread, to serve
Instructions

Slice each eggplant lengthwise into five or six long steaks. Sprinkle with sea salt and allow to stand for up to an hour or so while you make the creamed feta. This salting will ensure the eggplants soak up as little oil as possible.

Crumble the feta into a bowl and mash it with a fork. Stir in the yogurt, 3 tablespoons of water, and the chopped herbs. Season with black pepper, but not salt unless your feta was extraordinarily mild.

Rinse the eggplants gently and pat them dry. Brush with olive oil and place on a grill or a hot grill pan, the ridged sort that sits over the burner. When they are tender-a matter of five or six minutes on each side-and appetizingly charred in patches, lift them off the grill and place on a serving dish. Drizzle immediately with olive oil. How much they absorb will depend on the eggplants but make certain they are all thoroughly soaked. Leave them to cool a little, then serve with the creamed feta and flat bread.
Yield: 
Enough for 2
  • When it comes to cooking sausage, it's all about heat management

    "If you're going to grill, you can mark it first on a hotter part of the grill," says Chris Ying, editor in chief of Lucky Peach and co-author of The Wurst of Lucky Peach. "Then move it to the cooler, indirect heat to finish cooking gently and slowly, and let all of those fats and everything break down inside of the sausage."

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Host Francis Lam wins multiple 2017 James Beard Media Awards

Host Francis Lam won several awards at the 2017 James Beard Foundation Media Awards for his work as food writer and cookbook editor.