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Mediterranean Grilled Eggplant with Whipped Feta

Mediterranean Grilled Eggplant with Whipped Feta

Tender and charred Mediterranean Grilled Eggplant with Whipped Feta, perfect as an appetizer.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Course Appetizer, Side
Cuisine Mediterranean
Servings 6 servings
Calories 106 kcal

Equipment

  • gas grill
  • indoor griddle
  • large tray
  • Small bowl

Ingredients
  

Eggplant

  • 1 globe eggplant sliced into ½-inch rounds

Salt

  • kosher salt

Olive Oil, Garlic, and Jalapeno Sauce

  • 3 tablespoons extra virgin olive oil
  • 2 cloves garlic minced
  • 1 lemon juice of
  • 1 whole jalapeno finely chopped, remove ribs and seeds if you need it to be more mild
  • 1 to 2 teaspoons sumac

To Serve (optional)

  • whipped feta make this recipe for serving

Instructions
 

Preparation

  • Slice and salt the eggplant. Lay the eggplant slices on a large tray lined with paper towel. Salt the eggplant generously and let it sit for 20 to 30 minutes while you work on other things. Beads of water will form. Wipe the eggplant dry and remove excess salt before grilling.
  • In a small bowl, combine 3 tablespoons olive oil with the lemon juice, garlic, and jalapeno. Add a pinch of kosher salt and set aside.
  • If serving with whipped feta, follow the recipe provided but you do not need the nuts in this case.

Grilling

  • Heat a gas grill or an indoor griddle over medium-high and lightly oil the grates. Make sure the grill is fully heated before adding the eggplant.
  • Brush the eggplant slices on one side with olive oil.
  • Arrange the eggplant on the heated grill, oiled side down first. Grill for 3 to 4 minutes on this side or until char marks form on the bottom, then turn over and brush the other side with olive oil. Cook for another 3 to 4 minutes until the eggplant is tender and char marks have formed on both sides.
  • Arrange the grilled eggplant on a large platter and season with sumac and drizzle the olive oil and jalapeno mixture on top.
  • Serve with whipped feta and warmed pita bread.

Notes

This eggplant recipe is best served immediately off the grill with the olive oil and garlic sauce on top and a side of whipped feta. Whipped feta can be made one night ahead and stored in the fridge. Leftovers can be stored in the fridge for up to 3 days.

Nutrition

Serving: 1servingCalories: 106kcalCarbohydrates: 6.6gProtein: 1gFat: 6.6gSaturated Fat: 1.3gPolyunsaturated Fat: 1gMonounsaturated Fat: 6.6gSodium: 2.3mgPotassium: 209.5mgFiber: 2.9gSugar: 3.3gVitamin A: 46.8IUVitamin C: 14.3mgCalcium: 13.7mgIron: 0.4mg
Keyword appetizer, Grilled Eggplant, Healthy Recipes, Mediterranean Grilled Eggplant, Vegetarian, Whipped Feta
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