This simple Croatian recipe marries grilled eggplant with fetta marinated in garlic and olive oil. Served on a large platter it makes a fantastic shared plate for a barbecue.
- 500 g fetta cheese
- 250 ml olive oil
- 2 cloves garlic, crushed
- 2 eggplant
- 1 cup garlic salt
- 1 tbsp paprika
- 1 cup olive oil
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Marinating time: overnight (if possible)
Crumble fetta into a bowl, add olive oil and crushed garlic. Cover and refrigerate overnight (if possible) for the best result.
Slice eggplant into 1 cm thick discs. Lightly sprinkle each disc with garlic salt. Mix paprika with olive oil and brush some over each disc.
Preheat a grill plate over high heat. Cook eggplant, in batches, to golden brown on each side, brushing occasionally with more of the paprika and olive oil mix.
Once flesh is soft, transfer to a serving platter, top immediately with fetta mix and enjoy!