Grilled Eggplant Caviar
1. Prepare the grill. Slice the eggplant into rounds about 1/4-inch-thick. Combine the cheese, tomato, garlic, oil, basil and lemon juice in a mixing bowl. Set aside.
1 cup feta cheese
1 plum tomato, diced
1 teaspoon garlic, chopped
1 tablespoon extra-virgin olive oil
2 tablespoon loosely packed basil leaves, chopped
1 tablespoon fresh lemon juice
1/2 teaspoon salt
1/2 teaspoon freshly cracked black pepper
2. Grill the eggplant slices on each side over medium-hot coals until browned, about 2 to 3 minutes per side.
3. Cut eggplant into a small dice and add to the tomato mixture, turning several times. Adjust seasoning with salt and pepper, as desired, before serving.
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