Recipe by Rochelle Palermo
- 2 eggplants (1 lb. each), sliced 1 inch thick
- 4 tbsp. olive oil
- 1 small tomato, diced
- 1/3 cup chopped pitted Kalamata olives
- 1 tbsp. plus 1 1/2 tsp. red wine vinegar
- 1 tbsp. capers
- 1 clove garlic, grated
- 3/4 cup crumbled feta
- 1 tbsp. fresh oregano leaves
Brush eggplant slices with 2 tbsp. oil; season. Grill over medium-high until tender, about 6 minutes per side. In bowl, toss tomato, olives, vinegar, capers, garlic and remaining 2 tbsp. oil; season. Top eggplant with tomato mixture, feta and oregano.
Chop Chop! Mince your garlic on a Microplane grater until it’s superfine to distribute the flavor evenly—and speedily.