Ingredients:
3 eggplants
1/2 cup olive oil
1 teaspoon ground coriander
1 teaspoon ground cumin
250 g feta cheese
3/4 cup pine nuts
plenty of mint leaves
freshly ground pepper
sea salt
Whisk together the olive oil, cumin, coriander, salt and pepper.
Cut the washed eggplants into 2 cm slices and marinate in the oil mixture.
Cook the eggplant on the preheated grill for 4-5 minutes on each side or until soft and brown.
In a pan without oil rost the pine nuts until brown but careful they burn easily.
In a bowl layer the grilled eggplant with the grumbled feta cheese, the rosted pine nuts and the washed mint leaves. Tastes best warm.
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