Grilled eggplant with herby garlic dressing

Step 1/3

• 2 eggplants
• salt
• 3 cloves garlic
• 30 g parsley

• knife
• cutting board
• colander
• paper towels

Slice eggplants into 1.5–2 cm/0.6–0.8 in. thick discs. Transfer them to a colander, massage with some salt and let drain for approx. 5 min. Meanwhile, grate garlic and finely chop parsley. Heat up the grill or grilling pan. Pat eggplants dry with paper towels.

Step 2/3

• 2 tbsp olive oil
• 1 tbsp Kitchen Stories Dressing Up seasoning
• alternative to Dressing Up: sea salt, raw cane sugar, parsley, black pepper, onion and chilli flakes
• 100 ml red wine vinegar
• 50 ml maple syrup
• 120 ml olive oil

• grill (optional)
• grill pan (optional)
• bowl
• whisk
• Dressing Up seasoning

Add olive oil to the pan or oil the grilling surface. Add eggplant and grill on each side until translucent, approx. 3–5 min. per side over medium high heat. Meanwhile, mix DRESSING UP seasoning, vinegar, maple, garlic, parsley, and remaining olive oil in a big bowl.

Step 3/3

• 150 g feta cheese (optional)

When the eggplant is done frying, add to dressing while still hot and mix well. Cover and let sit until it comes to room temperature, approx. 10–15 min. Optionally serve with crumbled feta. You can also prepare this dish 1–3 days in advance and enjoy chilled!

Enjoy your meal!