- Two 1-pound eggplants
- 3 tablespoons chopped flat-leaf parsley
- 2 large garlic cloves, minced
- Salt and freshly ground pepper
- 4 ounces feta, crumbled (1 cup)
- 3 tablespoons extra-virgin olive oil
- Preheat the oven to 425°. On a baking sheet, roast the eggplants, turning once, until they are very soft and blackened, about 1 hour. Let cool slightly.
- Slash the eggplants lengthwise. Using a spoon, scoop the pulp into a strainer. Let drain for 10 minutes, shaking the strainer occasionally.
- On a work surface, finely chop the parsley with the garlic. Transfer the eggplant pulp to a food processor and pulse until chopped. Add three-fourths of the parsley mixture, and season with salt and pepper and pulse just until blended. Transfer the eggplant to a bowl and stir in three-quarters of the feta. Sprinkle with the remaining parsley mixture and feta, drizzle with olive oil and serve.
The eggplant puree can stand at room temperature for up to 3 hours. Sprinkle with the topping just before serving.
Toasted pita or crusty bread.