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.
Grilled Eggplant with Feta and Fresh Herb Vinaigrette
Grilled eggplant topped with a lemony herbvinaigrette, crumbled feta, and fresh mint and cilantro for a flavorful andhealthy Mediterranean-inspired dish.
Ingredients
- 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.
- 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
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.
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.
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.
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.
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.