Ingredients List

• 1 ½ tbsp (22 ml) St-Hubert Piri-Piri Seasoning
• 1 large eggplant
  
• 2 tbsp (30 ml) olive oil
• 3 tbsp (45 ml) pine nuts
• 3 tbsp (45 ml) freshly chopped parsley
• 2/3 c (80 ml) cubed feta
• 1/2 tsp (2 ml) lemon zest
• 1 tbsp (15 ml) lemon juice

Preparation Instructions

1. Preheat oven to 450 °F (230 °C).
2. Slice eggplant into 1/2" (1 1/4 cm) pieces.
3. With a brush, grease a baking sheet with 1 tbsp (15 ml) of olive oil.
4. Place the eggplant slices on the baking sheet and brush with the remaining oil.
5. Sprinkle with spices and bake for 10 minutes, turn and bake for another 10 minutes.
6. Put the pine nuts in an ovenproof dish and roast for 4 to 5 minutes.
7. In a bowl, mix together the parsley, feta, lemon zest and juice.
8. Arrange the eggplant on plates and garnish with the feta pine nut mixture.