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Le Chaudron recipe
Aubergines grillées feta
Griddled eggplant with feta and herbs
⏱ 20 minServes 2Easy250 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients2 servings
2eggplants
100 g (3½ oz)crumbled feta
2 tbspolive oil
1 tbsplemon juice
1 tbspchopped oregano
1 tbspchopped mint
1 clovegarlic
1 pinchfleur de sel and pepper
- 2 eggplants
- 100 g (3½ oz) crumbled feta
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1 tbsp chopped oregano
- 1 tbsp chopped mint
- 1 clove garlic
- 1 pinch fleur de sel and pepper
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 2. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Slice the eggplants lengthwise, 1 cm (½ in) thick.
- Salt generously and let drain in a colander for 15 minutes.
- This draws out bitterness and water so the eggplant doesn't soak up oil.
- Rinse, then pat thoroughly dry.
- Brush both sides with 1 tablespoon olive oil.
- Heat a griddle over high heat (220°C / 425°F) and cook the slices for 3 minutes per side until well marked.
- Meanwhile, mix the remaining oil, lemon juice, crushed garlic, oregano and mint.
- Plate the eggplant, crumble over the feta and drizzle with the lemon herb sauce.
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