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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.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Appetizer, Side Dish
Cuisine American
Servings 4
Calories 220 kcal

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.

Nutrition

Calories: 220kcal
Keyword Grilled Eggplant
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