Prep time: 10 minutes
Total time: 25 minutes
1 fairytale eggplant, halved lengthwise
1 Italian eggplant, cut into ¼-inch thick rounds
1 Japanese eggplant, halved lengthwise
1 large eggplant, cut into ¼-inch thick rounds
¾ cup|177 ml olive oil
kosher salt and freshly ground black pepper, to taste
4 ounces|113 grams really fucking good feta cheese, crumbled
1 (10-ounce|283-gram) package tomatoes on the vine
¼ cup finely chopped mint
¼ cup finely chopped parsley
3 tablespoons sunflower seeds, finely chopped
2 teaspoons nigella seeds
2 ounces|55 grams walnuts, finely chopped
¼ cup|60 ml fresh lemon juice
- Light a grill. Rub the eggplants all over with oil and sprinkle with salt. Do the same with the tomatoes. Grill the eggplant, flipping once, until charred, 6 minutes. Grill the tomatoes until lightly charred, 3 minutes. Transfer both to a platter and sprinkle with the feta cheese.
- Meanwhile, in a small bowl, mix the herbs and the nuts with the lemon juice. Drizzle in the remaining olive oil and season with salt and pepper. Drizzle on the eggplant and serve.
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