Grilled Eggplant with Feta Cheese
(Peynirli Patlican - Istanbul)
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.