Grilled Eggplants with Balsamic Vinegar and Parmesan
Cooking Time  ~20 minutes
Ingredients:
 3 – 4 eggplants
 1 clove of garlic
 300gr Parmesan, ‘shaved’ – alternatively you can use San Michali Cheese, a local delight from the island of Syros
 12 tsp. Nefeli Organic Balsamic Cream
 3 tsp. Nefeli Extra Virgin Olive Oil PDO Kalamata
 3 tsp. lemon juice
 salt: to taste
 freshly ground pepper
 2 – 3 tsp. parsley, finely chopped
Instructions
Grill the eggplants over charcoal or on the grill for 10-15 minutes on high heat
Grill the eggplants over charcoal or on the grill for 10-15 minutes on high heat.
Grill the eggplants over charcoal or on the grill for 10-15 minutes on high heat.
Cut them in half without peeling them.
Mix the balsamic cream, lemon juice, and Extra Virgin Olive Oil in a bowl, then drizzle over the grilled eggplants.
While still warm, season with salt and pepper and add the cheese shavings.
Sprinkle with finely chopped garlic and parsley to enhance the flavor.

#DidYouKnow :
Parmesan:
Origin: Parmesan, also known as Parmigiano-Reggiano, hails from Italy and is traditionally produced in certain regions, including Parma.
Texture: Parmesan has a granular and crumbly texture, making it easy to grate.
Flavor: It boasts a nutty and savory flavor with a slightly salty undertone.
Aging: Parmesan is aged for varying periods, with the minimum aging requirement being 12 months. Some varieties can be aged for several years, resulting in a more intense flavor.
San Michali Cheese:
Origin: San Michali Cheese, on the other hand, is a type of Greek cheese.
Texture: Its texture can vary, but it often has a semi-hard to hard consistency.
Flavor: San Michali Cheese offers a rich and tangy flavor profile, with a unique character that reflects its Greek origin.
Aging: The aging process can also vary, with some versions of San Michali Cheese being aged for a considerable period, enhancing the complexity of its taste.
How to choose which one to use:
While Parmesan and San Michali Cheese differ in origin, texture, and flavor, both bring unique qualities to the table. The choice between them may depend on the desired taste in a particular dish or personal preferences. However, they both work perfectly in this recipe