Grilled Eggplant with Feta
Looking for a simple summer side that pairs well with your grilled favorites? This grilled eggplant topped with feta cheese is the perfect complement to any barbecue spread.
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Ingredients
- 1 large eggplant
- 1 large garlic clove
- 1/2 teaspoon kosher salt
- 2 ounces feta cheese
- 1 tablespoon red wine vinegar
- 1 tablespoon extra-virgin olive oil
- 2 teaspoons dried oregano
Instructions
- 1
Begin by heating your grill to a high temperature.
- 2
Remove the stem and blossom ends of the eggplant, then slice it crosswise into twelve pieces, each about half an inch thick. Lightly sprinkle salt over the tops of the slices.
- 3
In a small mixing bowl, combine red wine vinegar, olive oil, dried oregano, minced garlic, and a pinch of salt, whisking until well blended.
- 4
Position the eggplant slices on the grill, ensuring the salted side is facing upwards. Grill them uncovered for 5 minutes before flipping them over.
- 5
Generously spread or brush the garlic-herb mixture over the tops of the eggplant slices, then evenly distribute the feta cheese on top. Close the grill lid and continue grilling for an additional 5 minutes, or until the cheese has melted and the eggplant is tender.
- 6
Carefully transfer the grilled eggplant to a serving dish and enjoy while hot or warm.