Olive oil, for drizzling
Sprinkle of chili powder
Sprinkle of kosher salt
Sprinkle of freshly ground black pepper
8 ounces feta, diced
4 Roma tomatoes, diced
1 hothouse cucumber, seeded and diced
1 cup fresh flat-leaf parsley, chopped
1 lemon, sliced in half
Heat a grill pan over medium heat.
Slice both eggplants lengthwise into 3 thick steaks. Drizzle with some olive oil and sprinkle with the chili powder, salt and pepper.
Grill the eggplant steaks until tender and nicely marked by the grill pan, about 4 minutes per side.
Transfer the eggplant steaks to individual serving plates and sprinkle with the feta cheese, tomatoes, cucumbers and chopped parsley and top with a squeeze of lemon. Serve.
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