From Tender, by Nigel Slater
2 med. eggplants
feta cheese- 8 oz.
Yogurt- 8 oz.
Chopped basil, parsley and mint- 1 tbsp of each
Slice eggplant lengthways into 5 or 6 long steaks. Sprinkle with salt and let sit for at least 30 mins. or while you make the creamed feta. Crumble feta in bowl and mash with a fork. Stir in yogurt, 3 tbsp of water, and the chopped herbs.
Pat eggplant dry and brush with olive oil. Set on grill or hot skillet. Cook for 5 or 6 mins, and remove from heat. PLace on plate with creamed feta and flatbreads and enjoy!