Eggplant Canapés with Feta and Herbs

For 4 people
Preparation time: 10 minutes
Cooking time: 10 minutes
Recipe by Dorian Nieto

INGREDIENTS

• 2 eggplants
• 90 g feta cheese
• ½ red onion
• Around 20 pitted black olives
• 4 sprigs of parsley, leaves only
• 4 sprigs of mint, leaves only
• 4 sprigs of oregano, leaves only
• 10 cl olive oil
• Pepper

PREPARATION

1. Slice the eggplants into rounds about 1 cm thick.
2. Lightly brush both sides with olive oil using a pastry brush. Be careful not to use too much oil, as eggplants tend to absorb a lot!
3. Preheat your griddle to medium-high heat.
4. Finely slice the onion and crumble the feta cheese.
5. Grill one side of the eggplant slices until golden. Remove them and place them grilled-side up on a cutting board.
6. Top the grilled side of each eggplant slice with onion, feta, and olives. Add a dash of pepper, then return them to the griddle, using a spatula to cook the other side. If you have a cloche, cover the slices to help the toppings warm through.
7. Serve immediately, garnished with fresh herbs.