How to make
Wash the eggplant without peeling or cutting them.
Arrange them into a baking tray covered with parchment paper and grill them at 390°F (200 degrees).
If it feels soft when piercing the eggplant with a fork it means it is ready.
Remove from the oven, place them into a bowl with a lid and cool completely. Half the eggplant lengthwise. Place them into a strainer for 10 -15 minutes. You can also pat dry with kitchen roll. Slash the flesh diagonally with a sharp knife.
Crush the garlic cloves with the flat side of your knife on a chopping board, peel them, season with salt and mash them with again with the flat side of the knife into a puree.
Place the garlic puree into a small bowl, season with vinegar, olive oil, a little more salt if needed and mix well.
Pour the garlic mix evenly over the aubergines. Add the diced Feta cheese and finely chopped parsley. Drizzle with olive oil and serve.
Your Greek Eggplant Salad is ready!
