Charred Eggplant

By: Hannah Lee Leidy

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Serves 2 to 4


  • 1 large Black Beauty eggplant, flesh pierced in 3 places
  • Salt to taste
  • ¼ cup feta cheese
  • ⅓ cup tomato relish
  • ¼ cup peanuts, toasted and crushed
  • Olive oil to taste
  • 6 slices ciabatta, grilled
  • Garnish: Basil and parsley leaves

Prepare a grill for high heat. Char whole eggplant until exterior is well-blackened. Carefully cut open and season flesh with salt. Top with cheese, tomato relish, and peanuts. Drizzle with olive oil. Serve with grilled bread and garnish with fresh herbs.

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