Sautéed Eggplant with Feta, Parsley and Mint

For the olive oil lovers, this eggplant meze dish is limited in ingredients, and not complicated to prepare. Sweet, in season eggplant is a natural pairing with mint and parsley, and vinegar/lemon flavors. The paprika, grilled onion and feta adds a little richness.

Pair with your favorite seafood or other meze!

Traditionally, similar eggplant dishes are prepared with tomato or tomato sauces, which would work here.

Ingredients

1 medium sized eggplant - sliced into 1/8 inch thick (horizontal) circles or (lengthwise)

Feta - 1oz

handful parsley - chopped

handful mint - chopped

Red wine vinegar - 1 Tsp

Lemon - 1 Tsp juice

Olive Oil - lots

Onion - 1/4 onion - julienned

Optional: paprika or smoked paprika

Optional: diced fresh tomato

Steps

Prepare eggplant ahead of time by rubbing with generous olive oil and salt

Saute eggplant in a non stick pan with plenty of oil and on medium/low heat.. Saute on each side for about 5-7 mins each, until golden brown and until the eggplant is soft and floppy.

Optional: place the cooked eggplant on paper towels to soak up some of the oil.

Optional: Dust the eggplant with paprika or smoked paprika

Saute the onions in the same pan for 3-5 minutes.

Top the eggplant with feta and onions, then add lemon, vinegar, then top with herbs.