Aubergines with Feta and Chili

• large eggplants↗8
• box of sea salt500 g

  flakes (you won't need the whole box)

• red wine vinegar200 ml
• bottle of light olive oil500 ml
• dried oregano↗3 tsp
• chili↗1 tsp

  flakes

• black peppercorns2 tsp
• package of feta cheese↗200 g

Step-by-step instructions

1. 1

   The evening before cooking, slice the eggplants lengthwise into very thin slices – aim for a thickness of about one pound per coin. Place the slices in a colander, generously sprinkle with sea salt and cover with plastic wrap. Set the colander over a large bowl and refrigerate overnight (or at least 8 hours).

2. 2

   Drain the excess liquid from the eggplants. In a large pot combine the red wine vinegar with an equal amount of cold water and bring to a boil. Add the eggplant slices, bring back to a boil, then reduce the heat and simmer for 3 minutes until tender. Cook in batches if necessary. Drain onto paper towels and pat dry.

3. 3

   Heat a grill pan over medium heat until hot, without smoke. Brush the strips with oil on both sides and grill for about 2 minutes per side until a golden crust forms. Cook in several batches.

4. 4

   In a pot heat the remaining oil together with dried oregano, chili and black peppercorns over low heat until the mixture is warm – do not overheat or the chili will burn. Drain the feta and cut it into cubes. Layer the eggplants and feta in glass jars, pour over the aromatic oil. Close with lids (or use heat‑proof containers) and let cool. Store in the refrigerator for up to one week.