If you happen to want a straightforward aspect dish this summer season, this grilled eggplant with feta cheese is nice with something you’re grilling.
Grilled Eggplant with Feta
This can be a actually easy summer season aspect dish, the flavour of the oregano comes by way of, and it doesn’t want any garnish—although a little bit extra dried oregano sprinkled over would by no means damage! In accordance with some analysis I did, the eggplant texture is healthier—crisper exterior—if you happen to grill uncovered. In order that’s why the primary half is on an open grill, however the cheese took too lengthy to soften uncovered, so I cut up the distinction. Serve this with Broiled Tilapia Oreganata or these Air Fryer Rooster Cutlets.
Eggplant Components
Right here’s the whole lot you’ll must make this grilled eggplant with feta. Scroll to the underside for the precise measurements.
- Eggplant
- Pink wine vinegar
- Further-virgin olive oil
- Oregano
- Garlic
- Kosher salt
- Feta cheese
The way to Make Grilled Eggplant with Feta
Right here’s find out how to make this grilled eggplant with feta! The whole directions are within the recipe card beneath.
- Preheat the grill to excessive.
- Trim the ends off of the eggplant and minimize it crosswise into 12 1/2-inch thick slices.
- Whisk collectively the crimson wine vinegar, olive oil, dried oregano, garlic, and salt.
- Grill eggplant, uncovered, for five minutes, then flip. Spoon or brush all the garlic-herb combination over the tops, sprinkle evenly with the feta, then cowl the grill and proceed grilling till the cheese is melted and the eggplant is tender.
- Switch to a serving platter and serve sizzling or heat.
What to Serve with Grilled Eggplant
This straightforward grilled eggplant with feta is a good aspect dish for dinner. It pairs nice with any of the next:
Extra Eggplant Recipes You’ll Love
Yield: 4 servings
Serving Dimension: 3 slices
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Preheat the grill to excessive.
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Trim the ends off of the eggplant and minimize it crosswise into 12 1/2-inch thick slices. Season simply the tops of the slices evenly with salt.
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In a small bowl, whisk collectively the crimson wine vinegar, olive oil, dried oregano, garlic, and salt.
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Lay the eggplant slices on the grill with the salted aspect up. Grill, uncovered, for five minutes, then flip.
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Spoon or brush all the garlic-herb combination over the tops, sprinkle evenly with the feta, then cowl the grill and proceed grilling till the cheese is melted and the eggplant is tender, about 5 minutes extra.
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Switch the grilled eggplant to a serving platter and serve sizzling or heat.
Final Step:
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Serving: 3 slices, Energy: 106 kcal, Carbohydrates: 9.5 g, Protein: 3.5 g, Fats: 6.5 g, Saturated Fats: 2.5 g, Ldl cholesterol: 12.5 mg, Sodium: 305 mg, Fiber: 4.5 g, Sugar: 5 g