Greek Style Deli Eggplant
4
peopleServes
10
minutesPreparation Time
15
minutes Stove TopCooking Time
Ingredients
- 500 g eggplant cut into 1-1.5 cm slices
- 1 x 25 g sachet McCormick Greek Style Street Food
- 2 tbsp (40 mL) olive oil, plus extra for storage
- To Serve: Pomegranate pommels, chopped fresh parsley and tahini.
Directions
- Dust both sides of eggplant slices in seasoning. Set aside until all slices are coated.
- Heat 1 tbsp of oil in a large frying pan over medium heat. Add slices in a single layer and panfry until both sides are golden. Continue cooking in batches, with remaining oil and eggplant.
- Serve with a sprinkle of pomegranate pommels, parsley and a drizzle of tahini . Store leftover cooked eggplant slices in an airtight container under oil.
Recipe Tip
This tasty, pan fried eggplant is a delicious addition to salads, sandwiches & antipasto platters or use as a layer in traditional moussaka.
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