Binnur's Turkish Cookbook - Delicious, healthy and easy-to-make Ottoman & Turkish recipes

Thursday, June 27, 2013

Grilled Eggplant with Feta Cheese

(Peynirli Patlican - Istanbul)

Grilled Eggplant with Feta Cheese
Medium eggplant
Feta cheese, crumbled
Extra virgin olive oil

Peel the eggplant skin in strips lengthwise. Slice about 1 inch thick. Soak in water with a tablespoon of salt for about 15-20 minutes. Then dry with paper towels.

Lightly grill or fry both sides in a pan without oil. Arrange them on an oven tray. Place the crumbled cheese on them. Sprinkle a little bit of paprika.

Preheat the oven to 450 F (230 C) and keep until the tops take a light golden colour. Immediately serve as a warm appetizer.



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