Ah, eggplant! One of the quintessential summer vegetables, succulent and tender from the grill with just a drizzle of olive oil and a sprinkle of salt, but elevated to supreme status with herbs, feta, and a savory dressing. That’s a mouthful, yes? And, a most delicious one, at that.
Eggplant cooks lickety split on a hot grill – about 8-9 minutes. While your steaks or chicken rests, grill the 1/2″ slices on the grill, place them on a serving platter, sprinkle on fresh herbs and feta, then drizzle over a most amazingly tasty dressing.
For an appetizer, roll the silky, pliant slices into finger-friendly morsels and serve with the dressing on the side for dipping.
So much flavor with little work….
Feta & Herb Grilled Eggplant
2 globe eggplants, trimmed and cut into 1/2-inch-thick vertical slices
3 Tbs. extra-virgin olive oil, plus more as needed
1/4 – 1/2 cup crumbled feta
2 tablespoons coarsely chopped fresh mint
2 tablespoons coarsely chopped fresh basil
2 tablespoons coarsely chopped parsley and/or cilantro
1 garlic clove, grated
1.5 tablespoons fresh lemon juice, about 1/2 of a lemon
3 Tbs. extra-virgin olive oil
1/4 teaspoon ground cumin
Salt, to taste
Pinch cayenne; more to taste
Heat grill to medium-high heat.
While grill heats, make vinaigrette by whisking together ingredients; set aside.
Combine mint, basil and parsley; set aside.
Partially peel eggplant; slice into vertical 1/2″ slices (You can also slice into rounds)
Brush eggplant slices with olive oil, sprinkle with salt; turn slices over and repeat.
Place slices on heated grill, close lid, and grill for 4-5 minutes, flip and repeat.
Remove slices to platter, sprinkle on herb mixture, and drizzle with vinaigrette.
Or, roll slices prior to drizzling with vinaigrette and serve on the side.
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