Grilled Eggplant with Shiso Bicolor and Feta Cheese

Ingredients

• 2 punnets Shiso Bicolor
• 2 pieces eggplant
• 240 gr feta cheese
• 1 whole grapefruit – to divide into segment
• 30 gr toasted pine kernels
• Lemon juice from one lemon
• 20 ml olive oil
• Tahoon Cress oil

Method

• Slice the eggplant into thin stripes and brush both sides with olive oil.
• Heat a grill pan over medium-high heat and grill the eggplant slices until they are tender and have nice grill marks, about 2 minutes per side.
• Remove from the pan and set aside.
• In a separate pan, lightly toast the pine kernels until golden brown, stirring frequently to prevent burning. Set aside to cool.
• In a bowl, combine crumbled feta cheese, the toasted pine kernels, finely chopped Shiso Bicolor, a drizzle olive and lemon juice.
• Mix well to combine all the ingredients.
• Arrange the grilled eggplant slices on a serving plate.
• Top them with the feta and pine kernel salad.
• Drizzle some Tahoon Cress oil around and add the grapefruit segments.
• Finish the dish with freshly cut Shiso Bicolor and serve. Enjoy!

Recipe: Franck Pontais