An absolute classic Greek sharing dish (mezze), salty and sweet with the freshness of parsley. You’ll find Greek eggplant is often fried, but I prefer the grilled version. Make sure to drizzle generously with a good quality extra virgin olive oil, this dish can be served cold and is perfect for entertaining.

Serves: 4 -6 as mezze | Time: 30 minutes

Ingredients:

1 large eggplant
1/4 cup olive oil + more to serve
1/2 salt
Feta (to serve) 
A few springs of parsley

Method:

• Line a large sheet tray with baking paper

• Cut eggplant into approximately 1-1.5cm discs

• Brush each side of the eggplants with olive oil (they will absorb a lot make sure they are covered)

• Cook under a medium heat grill until golden, turning halfway to brown on both sides

• Serve with a drizzle or olive oil, fresh parsley crumbled feta (optional)