Garlicky Eggplant Puree with Crumbled Feta

• Two 1-pound eggplants
• 3 tablespoons chopped flat-leaf parsley
• 2 large garlic cloves, minced
• Salt and freshly ground pepper
• 4 ounces feta, crumbled (1 cup)
• 3 tablespoons extra-virgin olive oil

1. Preheat the oven to 425.
2. On a baking sheet, roast the eggplants, turning once, until they are very soft and blackened, about 1 hour.
3. Let cool slightly.
4. Slash the eggplants lengthwise.
5. Using a spoon, scoop the pulp into a strainer.
6. Let drain for 10 minutes, shaking the strainer occasionally.
7. On a work surface, finely chop the parsley with the garlic.
8. Transfer the eggplant pulp to a food processor and pulse until chopped.
9. Add three-fourths of the parsley mixture, and season with salt and pepper and pulse just until blended.
10. Transfer the eggplant to a bowl and stir in three-quarters of the feta.
11. Sprinkle with the remaining parsley mixture and feta, drizzle with olive oil and serve.

eggplants, flatleaf, garlic, salt, feta, extravirgin olive oil

Taken from www.foodandwine.com/recipes/garlicky-eggplant-puree-with-crumbled-feta (may not work)