Greek Eggplant Salad

Ingredients

• 2 Eggplants
• 2 tbsp olive oil
• Salt
• Pepper (freshly ground)
• 1 untreated lemon (juice and zest)
• 300 g feta cheese
• a handful parsley
• 60 g walnut kernels
• 2 Garlic cloves
• 250 g Greek yogurt
• 2 tbsp sesame seeds

Instructions

1. 1.

   Wash, trim, and cube the eggplants. Spread them on aluminum grill trays and drizzle with olive oil. Season with salt and pepper, then add 2 tbsp lemon juice. Grill, turning occasionally, for 10‑15 minutes until tender.

2. 2.

   Cube the feta cheese. Rinse the parsley, shake dry, pick off leaves, and chop. Roughly chop the walnuts. Peel the garlic cloves and press them into a bowl with the yogurt. Add sesame seeds, lemon zest, a splash of juice, salt, and pepper; mix well and taste.

3. 3.

   Remove the grilled eggplants from the grill and combine with all prepared salad ingredients. Season to taste and serve warm or chilled.