1kg eggplant, sliced into rounds
100ml olive oil
5 tbsp red wine vinegar
1 tbsp sugar
bunches mint and parsley, roughly chopped
Brush the eggplant on both sides with a little olive oil; you will need about 5 tbsp.
Griddle, barbecue or grill the eggplant slices until lightly browned on both sides.
Remove and arrange, overlapping, on a platter. This can be done on the previous day and chilled.
Heat the red wine vinegar with the sugar in a small pan until it has dissolved, then brush over the eggplant slices.
Just before serving, scatter the feta and herbs over the eggplant.
Recipe adapted from: Good Food