Grilled Bianco Rosa Eggplant With Whipped Feta

Name: Grilled Bianco Rosa Eggplant With Whipped Feta
Ingredients: 1 cup feta; 3 tablespoon greek yogurt; 1/4 cup buttermilk; 1 clove garlic, roughly chopped; 2 tablespoon olive oil; 2 small eggplants, sliced in two lengthwise; handful of fresh basil, torn (purple basil if you can find it)

Caroline Lange|June 7, 2013 3:45 pm EST

2 (4 ratings)

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Put eggplant in the spotlight with this vegetarian dish.

Servings

4

Ingredients

1 cup feta
3 tablespoon greek yogurt
1/4 cup buttermilk
1 clove garlic, roughly chopped
2 tablespoon olive oil
2 small eggplants, sliced in two lengthwise
handful of fresh basil, torn (purple basil if you can find it)

Directions

Buzz all the ingredients in a food processor until creamy. Taste for seasoning. You can make this one day in advance.
Slice eggplants lengthwise, removing green tops. Score the flesh side of eggplant. Brush with olive oil and then grill flesh down for four minutes, then turn and grill skin side for another four minutes. You’ll see the eggplant bubbling up between the score marks.
Lay grilled eggplants, flesh side up, on a platter and sprinkle with sea salt. Spoon whipped feta generously over the eggplant and then top with fresh basil.