Mediterranean Grilled Eggplant with Whipped Feta
User Reviews
5
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Prep Time
30 mins
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Cook Time
10 mins
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Total Time
40 mins
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Servings
6 servings
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Calories
106 kcal
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Cuisine
Mediterranean
Mediterranean Grilled Eggplant with Whipped Feta
Description
This recipe for Mediterranean Grilled Eggplant with Whipped Feta begins by slicing globe eggplant into half-inch rounds and salting them to remove excess water and bitterness. Once dried, the slices are brushed with olive oil and grilled over medium-high heat until nicely charred and tender. A sauce made from olive oil, lemon juice, minced garlic, finely chopped jalapeno, and sumac is prepared separately and drizzled over the grilled eggplant. Whipped feta adds a creamy, tangy element that complements the smoky and slightly spicy flavors. The result is a combination of tender, smoky eggplant with a fresh, zesty sauce and the richness of whipped cheese. This dish works well as an appetizer or side and reflects Mediterranean flavors. It is best served immediately after grilling when the textures and temperatures are at their peak. Leftover eggplant can be eaten cold or at room temperature, maintaining its enjoyable taste and texture.
Ingredients
- 1 eggplant sliced into ½-inch rounds, globe
- kosher salt
- extra virgin olive oil
Olive Oil, Garlic, and Jalapeno Sauce
- extra virgin olive oil
- 2 garlic minced, cloves
- 1 lemon juice of
- 1 jalapeno pepper finely chopped, remove ribs and seeds if you need it to be more mild
- 1 to 2 teaspoons sumac
To Serve (optional)
- feta cheese make this recipe), optional, whipped
Instructions
- 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.
- Make the garlic, jalapeno and olive oil sauce. 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 (the lemon and olive oil will tame the hot peppers and the pungent taste of garlic).
- If serving with whipped feta, follow this recipe but you do not need the nuts in this case.
- When ready, 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 anywhere for 3 to 4 minutes on this side or until some char marks form on the bottom, then turn over and brush the other side of the eggplant with olive oil. Cook for another 3 to 4 minutes or until the eggplant is tender and good char marks have formed on both sides.
- Arrange the grilled eggplant on a large platter and immediately season with sumac and drizzle the olive oil and jalapeno mixture all over. Add the plate of feta and warmed pita bread for serving.
Notes
- Salt the eggplant slices and let them sit to draw out moisture before grilling.
- Serve the eggplant fresh off the grill for the best texture and flavor.
- Whipped feta can be prepared in advance and stored in the refrigerator.
- Leftover grilled eggplant keeps for up to 3 days refrigerated and can be enjoyed cold or at room temperature.
- Alternative seasonings like za'atar or dukkah work well if you don't want to make the sauce or whipped feta.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 106 kcal
% Daily Value*
| Calories | 106kcal | 5% |
| Carbohydrates | 6.6g | 2% |
| Protein | 1g | 2% |
| Saturated Fat | 1.3g | 7% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6.6g | 33% |
| Sodium | 2.3mg | 0% |
| Potassium | 209.5mg | 4% |
| Fiber | 2.9g | 12% |
| Sugar | 3.3g | 7% |
| Vitamin A | 46.8IU | 1% |
| Vitamin C | 14.3mg | 16% |
| Calcium | 13.7mg | 1% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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