Grilled Eggplant with Feta and Fresh Herb Vinaigrette

Grilled eggplant is a wonderfully versatile dish, and when paired with crumbled feta and fresh herbs, it transforms into a flavorful and refreshing summer meal or side dish. The eggplant slices are perfectly grilled until tender and slightly smoky, then topped with a zesty herb vinaigrette and creamy feta. This Mediterranean-inspired recipe is light, healthy, and packed with vibrant flavors, making it an ideal addition to any meal.

Ingredients

For the Grilled Eggplant:

• 2 large eggplants, cut into uniform ¾-inch thick slices
• 2 teaspoons salt, for salting eggplant
• 2 tablespoons olive oil, for brushing on eggplant
• ¼ cup chopped fresh mint (optional)
• ¼ cup chopped fresh cilantro
• ½ cup of crumbled Feta cheese (or adjust according to your preference).

For the Vinaigrette:

• 1 teaspoon garlic puree or finely minced garlic
• ½ teaspoon salt
• 3 tablespoons fresh lemon juice
• 2 tablespoons red onion, finely minced
• ½ teaspoon ground cumin (or more if you like cumin)
• Generous pinch of Aleppo pepper (or cayenne pepper)
• 1 teaspoon Spike Seasoning (optional; any all-purpose seasoning will work)
• 6 tablespoons extra-virgin olive oil

Instructions

1. Prepare the Eggplant:

• Cut the eggplant into uniform ¾-inch thick slices.
• Sprinkle both sides of the slices with 2 teaspoons of salt and let them sit in a colander for 20-30 minutes. This will draw out excess moisture and reduce bitterness.
• After 30 minutes, rinse the eggplant slices with cold water and pat them dry with paper towels.

2. Make the Vinaigrette:

• In a small bowl, whisk together the minced garlic, salt, fresh lemon juice, minced red onion, cumin, Aleppo pepper (or cayenne), and Spike Seasoning (if using).
• Slowly incorporate the extra-virgin olive oil while whisking until the vinaigrette becomes smooth and well combined. Then, set it aside.

3. Grill the Eggplant:

• Preheat your grill to medium-high heat.
• Coat each side of the eggplant slices with olive oil using a brush.
• Grill the eggplant slices for about 4-5 minutes on each side, or until they are tender and have beautiful grill marks.

4. Assemble the Dish:

• After grilling the eggplant, place the slices on a serving dish.
• Drizzle the prepared vinaigrette over the eggplant slices while they are still warm to allow the flavors to meld.
• Sprinkle the grilled eggplant with crumbled feta, fresh mint, and cilantro.

5. Serve:

• Serve the grilled eggplant warm or at room temperature as a side dish or light main course. Garnish with extra fresh herbs and a little more feta if desired.

Conclusion

Grilled Eggplant with Feta and Herbs is a deliciously simple dish that’s perfect for summer. The smoky, tender eggplant is complemented by a zesty lemon vinaigrette and creamy feta, while the fresh herbs provide a bright, fresh finish. Whether you’re serving it as a side or a light meal, this Mediterranean-inspired dish is a great way to enjoy the best of seasonal produce with minimal effort.