Doya Eggplant Recipe

Inspired by Doya

Time1h

Serves4

Charred Sweet Peppers, Tomato, Kasseri Cheese, Garlic, Parsley

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Ingredients

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1
Prepare the Eggplant
Slice the eggplants lengthwise into quarters. Sprinkle salt over them and let them sit for about 30 minutes to draw out moisture. Rinse and pat dry.
2
Char the Peppers
While the eggplant is resting, grill or roast the sweet bell peppers until their skins are charred. Place them in a bowl and cover with plastic wrap to steam for 10 minutes. Once cooled, peel off the skins and slice them.
3
Chop the Tomato and Garlic
Dice the tomato into small pieces and mince the garlic cloves.
4
Prepare the Parsley
Chop the fresh parsley leaves finely.

5
Cook the Eggplant
Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Add the eggplant slices and cook for 5-7 minutes on each side, or until they are golden and tender. Remove from the skillet and set aside.
6
Combine Ingredients
In the same skillet, add the remaining tablespoon of olive oil. Sauté the minced garlic for 1 minute until fragrant. Add the diced tomato and charred sweet peppers. Cook for another 3-4 minutes, stirring occasionally.
7
Assemble the Dish
Return the cooked eggplant to the skillet. Sprinkle salt, black pepper, and half of the chopped parsley over the mixture. Stir to combine and let it warm through for 2-3 minutes.
8
Add the Cheese
Sprinkle the Kasseri cheese over the top and cover the skillet for 2-3 minutes until the cheese melts.

9
Serve the Doya Eggplant
Garnish the dish with the remaining chopped parsley and serve warm. Enjoy with crusty bread or as a side dish.