Fried Eggplant with Feta and Basil

From The Olive and the Caper: Adventures in Greek Cooking

Cookbook

Author(s): Susanna Hoffman

Page 276

Cuisine: Greek

Course: Sides

Reviews

1 reviews, average rating 5.0 / 5

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kaye16

8 years ago

★ ★ ★ ★ ★ 5/5

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Very nice and easy. A good addition to one's eggplant/aubergine repertoire. Slices of fried eggplant topped with a basil leaf, some feta, a tomato slice, and an olive. I went wild and used a half olive rather than a quarter on each stack. I finished them off under the broiler rather than in the frying pan.

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