If you need an easy side dish this summer, this grilled eggplant with feta cheese is great with anything you’re grilling.
Grilled eggplant with feta
This grilled eggplant is really simple the summer Garnishthe oregano flavor is palpable and needs no garnish – although a little more dried oregano sprinkled on top would never hurt! According to some research I’ve done, the texture of eggplant is better – crispier on the outside – if you grill uncovered. That’s why the first half is on the open grill, but the cheese took too long to melt uncovered, so I split the difference. Serve this with Baked Tilapia Oregano or these Air Fryer Chicken Cutlets. For more eggplant recipes, try mine Eggplant Parmesan or mine Baked eggplant sticks.
Eggplant ingredients
Here’s everything you need to make this grilled eggplant with feta. Scroll to the bottom for the exact measurements.
- eggplant – the star of the dish
- Red wine vinegar – lemon juice also works
- Extra virgin olive oil – for the marinade
- oregano – fresh or dried products
- garlic – for taste
- Kosher salt – for seasoning
- Feta cheese – for filling
How to make grilled eggplant with feta
Here’s how to make this grilled eggplant with feta! Full instructions are in the recipe card below.
- Preheat grill to high.
- Trim the ends of the eggplant and cut it crosswise into 12 1/2-inch-thick slices.
- Break it up together the red wine vinegar, olive oil, dried oregano, garlic and salt.
- Grill eggplantt, uncovered, for 5 minutes, then turn. Spoon or brush all the garlic and herb mixture over the tops, sprinkle evenly with the feta, then cover the grill and continue to bake until the cheese is melted and the aubergine is tender.
- Transfer in a serving dish and serve hot or warm.
What to serve with grilled eggplant
This easy grilled eggplant with feta is great Garnish for dinner. Goes great with any of the following:
More eggplant recipes you’ll love
Production: 4 portions
Serving Size: 3 slices
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Heat the grill to high.
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Trim the ends of the eggplant and cut it crosswise into 12 1/2-inch-thick slices. Season lightly with salt only on the tops of the slices.
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In a small bowl, whisk together the red wine vinegar, olive oil, dried oregano, garlic, and salt.
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Arrange the eggplant slices on the grill, salted side up. Grill uncovered for 5 minutes, then flip.
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Spoon or brush all of the garlic and herb mixture over the tops, sprinkle evenly with the feta, then cover the grill and continue to bake until the cheese is melted and the eggplant is tender, about 5 minutes more.
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Transfer the roasted eggplant to a serving plate and serve hot or warm.
Last step:
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Serving: 3 slices, Calories: 106 kcal, Carbohydrates: 9.5 g, Protein: 3.5 g, fats: 6.5 g, Saturated fats: 2.5 g, Cholesterol: 12.5 mg, sodium: 305 mg, Fibers: 4.5 g, sugar: 5 g