Grilled Eggplant
This quick and easy grilled eggplant is basted with seasonings, cooked until tender and slightly charred, and then topped with feta for a healthy and delicious side dish.
Servings: 6
Ingredients
- ½ cup extra-virgin olive oil
- 1 tsp dried oregano
- ¼ tsp crushed red pepper flakes
- 2 medium eggplants* wiped clean and dry, sliced into ½ inch rounds
- kosher salt and black pepper to taste
- ¼ cup crumbled feta cheese
- 2 tbsp fresh chopped parsley
- juice of ½ a lemon
Instructions
- Heat a grill over medium-high.
- In a small bowl, whisk together the olive oil, oregano, red pepper flakes; baste eggplant on both sides. Season with salt and pepper, to taste.
- Coat the grill grates generously with nonstick spray.
- Grill eggplant slices until tender and slightly charred, about 3 minutes per side.
- Transfer eggplant to a serving platter or individual plates; top with the feta and parsley, and drizzle with the lemon juice.
- Eat and enjoy!
Video
Notes
*The perfect eggplant has smooth and shiny skin without any bruising or discoloration. The stem should be green, free of mold, and not dried out. It should have a firm texture and be fairly heavy. The larger the eggplant, the more seeds it has, which typically means a more bitter flavor, so pick a few small-to-medium-sized eggplants instead of a single large one.
If you use Asian eggplant, slice it lengthwise into long strips, so the pieces don't fall through the grill grates.
Nutrition
Serving: 1serving | Calories: 215kcal | Carbohydrates: 10g | Protein: 2g | Fat: 20g | Saturated Fat: 3g | Cholesterol: 6mg | Sodium: 75mg | Potassium: 357mg | Fiber: 5g | Sugar: 6g | Vitamin A: 199IU | Vitamin C: 5mg | Calcium: 52mg | Iron: 1mg