Grilled eggplant

 

4 servings


  • 2 eggplants
  • 0,5 dl of Benecol Buttery Taste
  • 2 gloves of garlic
  • Fresh basil
  • Black pepper
  • 200 g of crumbled feta

 

  1. Wash the eggplants and slice them into thick slices. Sprinkle some slat on both sides of the slices and let them stand for about 1 hour to drain. Wash the salt away and dry the liquid with paper towels.
  2. Melt the Benecol spread in a microwave and stir in the minced garlic, chopped basil and some black pepper.
  3. Brush the eggplant slices with the Benecol spread mixture.
  4. Grill over medium hit for about 10 minutes until they are tender.
  5. Finish the delicious eggplants by crumbling some feta and place some fresh basil on top.