Charred Eggplant with Fried Garlic, Feta and Mint

6 Japanese eggplant
8 cloves Christopher Ranch garlic - thinly sliced
1 cup olive oil
1 cup thinly sliced Christopher Ranch shallots
1/2 cup loosely packed leaves of fresh mint - finely chopped
1/2 cup feta cheese - crumbled
1/4 cup fresh lemon juice
salt and freshly ground pepper to taste

Roast eggplant on grill or under broiler until skins char all around eggplant. Set aside to cool.

Scoop out eggplant flesh and place in mixing bowl.

In a heavy bottomed frying pan heat oil to 325 degrees F. Fry garlic slices to golden brown, remove and add to eggplant.

In the same oil, fry the sliced shallots until light brown and add oil and shallots to eggplant mixture.

Add remaining ingredients and mix thoroughly to combine. Let stand for 30 minutes for flavors to meld together.

Serve with toasted or fresh sliced baguette, pita bread or crackers.

Source: Christopher Ranch