- Cook Time
- Prep Time
- Serves 6Servings
- 2 large Japanese eggplants, sliced lengthwise
- 2 tablespoons olive oil
1/4 cup chopped Italian flat-leaf parsley
- 2 tablespoons extra virgin olive oil
1/4 cup fresh lemon juice
- 2 cloves garlic, pressed
1/8 teaspoon coarse salt
- Freshly ground pepper, to taste
1/2 cup chopped pecans, toasted
1/2 cup crumbled creamy Bulgarian feta cheese
- 3 slices naan bread
Brush both sides of eggplant with olive oil. Place slices on grill directly over medium heat. Grill about 5 to 6 minutes or until tender, turning once halfway through grilling. Remove from heat and cool slightly. Chop eggplant.
In medium bowl, combine chopped eggplant, parsley, extra virgin olive oil, lemon juice, garlic, salt and pepper. Stir in pecans and feta cheese.
To grill bread, brush naan lightly with olive oil. Place on grill 30 seconds per side. Cut into wedges. Serve with eggplant dip.
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