Eggplant, the a staple vegetable of summer cooking, has a unique ability: it absorbs flavours, completely transforms when grilled, and takes on a velvety, almost creamy texture that embraces the rest of ingredients alongside it.

Translation | Amaryllis Tsegou

In this dish, the Koroneiki variety doesn’t act as a mere accompaniment, but as a key flavor element. Its intensity, fresh fruity aroma, and characteristic slightly bitter and peppery aftertaste awaken the sweetness of the eggplant and give structure to the dish. At the same time, the salty, refreshing feta adds contrast and balance, resulting in a dish that is deceptively simple yet filled with layered flavours.

Organic olive oil: what it really means and how it differs from extra virgin Organic olive oil: What it really means and how it differs from extra virgin

This is a dish that proves that often, the essence of fine gastronomy lies in simplicity. When the ingredients are of high quality and properly chosen, they need very little to stand out. Eggplant, feta and tomato, combined with a very good extra virgin olive oil, work towards a well balanced and flavourful result. Because ultimately, true culinary luxury is not found in excess, but in ingredients which are pure and of the highest quality.

Why the Koroneiki variety makes the difference

In this dish, olive oil is much more than fat; it is the element that brings everything together. The Koroneiki variety provides the dish with an intense fruity aroma, a light bitterness that balances out the sweet eggplant and finally a peppery finish that elevates the feta.
It's worth remembering that a high-quality extra virgin olive oil can elevate not only a dish but the entire tasting experience. By contrast, an olive oil with defects - such as aromas of oil paint (a sign of rancidity), spoiled cheese or vinegar (typically caused by fermented or rotten olives), or mould (from mouldy olives) - can overwhelm and spoil the flavour of any dish it's served with.

Grilled eggplant with feta and cherry tomatoes

Prep time: 15 mins | Cooking time: 15 mins | Total time: 30 mins | Serves: 2-3

Ingredients

  • 2 large eggplants, globe or white
  • 150 g feta, roughly crumbled
  • 10-12 cherry tomatoes, halved
  • ½ red onion, thinly sliced
  • 1 handful Kalamata olives, or another variety of your choice
  • fresh basil or parsley
  • 4-5 tbsp Koroneiki extra virgin olive oil
  • sea salt
  • freshly ground pepper
  • chili flakes, optional

Directions

  1. For the grilled eggplant with feta, cherry tomatoes and extra virgin olive oil, cut the eggplants lengthwise into slices or into rounds about 1 cm thick.
  2. Brush them lightly with extra virgin olive oil and grill them on a barbecue, in a non-stick pan, or in the oven at 200°C, until they soften and take on a nice golden color.
  3. Place the warm eggplants on a platter and top with the cherry tomatoes, feta, onion and olives.
  4. Drizzle generously with olive oil and sprinkle with freshly ground pepper, salt (bearing in mind that the feta is already salty) fresh herbs and, optionally, a pinch of chilli flakes.
  5. Serve immediately, ideally with toasted bread to mop up the olive oil.

Tips

  • To elevate the dish even more, add a few drops of aged balsamic vinegar.
  • Prepare the dish with warm eggplant and cold feta for a well worthy contrast.
  • Use olive oil sparingly during grilling, adding most of it at the end to preserve its fresh aromas.
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