Grilled Eggplant with Tomato and Feta
This Mediterranean-inspired dish features grilled eggplant topped with juicy tomatoes and crumbled feta cheese. It's a perfect side dish for summer barbecues or a light main course.
Ingredients - Serves 4
- Fresh basil leaves - A handful, torn
- Feta cheese - 1/2 cup, crumbled
- Tomatoes - 2 medium, sliced
- Salt and pepper - To taste
- Olive oil - 2 tablespoons
- Eggplant - 1 large
Let's Get Started
- Preheat your grill to medium-high heat.
- Slice the eggplant into 1/2 inch thick rounds. Brush both sides with olive oil and season with salt and pepper.
- Grill the eggplant slices for about 5 minutes on each side, until they are tender and have nice grill marks.
- Top each eggplant slice with a slice of tomato, a sprinkle of feta cheese, and some torn basil leaves.
- Close the grill lid and cook for another 2-3 minutes, until the cheese is slightly melted.
- Serve the grilled eggplant warm, with extra basil leaves on top if desired.
Dietary Info
- Dish Type: Side Dish
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Calories: 200
- Fat: 10g
- Carbs: 20g
- Protein: 8g
- Sodium: 400mg
- Sugar: 10g
