Crumble fetta into a bowl, add olive oil and crushed garlic. Cover and refrigerate overnight (if possible) for the best result.
Slice eggplant into 1 cm thick discs. Lightly sprinkle each disc with garlic salt. Mix paprika with olive oil and brush some over each disc.
Preheat a grill plate over high heat. Cook eggplant, in batches, to golden brown on each side, brushing occasionally with more of the paprika and olive oil mix.
Once flesh is soft, transfer to a serving platter, top immediately with fetta mix.


  • 500 g fetta cheese
  • 250 ml olive oil
  • 2 cloves garlic, crushed
  • 2 eggplant
  • 1 cup garlic salt
  • 1 tbsp paprika
  • 1 cup olive oil