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Grilled Eggplant with Feta
If you need an easy side dish this summer, this grilled eggplant with feta cheese is great with anything you’re grilling.
Ingredients
- 1 large eggplant
- 1 tablespoon red wine vinegar
- 1 tablespoon extra-virgin olive oil
- 2 teaspoons dried oregano
- 1 large garlic clove (or 2 small cloves, pressed or minced)
- 1/2 teaspoon kosher salt (plus more as needed)
- 2 ounces feta cheese (crumbled (about 1/3 cup))
Instructions
- Preheat the grill to high.
- Trim the ends off of the eggplant and cut it crosswise into 12 1/2-inch thick slices. Season just the tops of the slices lightly with salt.
- In a small bowl, whisk together the red wine vinegar, olive oil, dried oregano, garlic, and salt.
- Lay the eggplant slices on the grill with the salted side up. Grill, uncovered, for 5 minutes, then flip.
- Spoon or brush all of the garlic-herb mixture over the tops, sprinkle evenly with the feta, then cover the grill and continue grilling until the cheese is melted and the eggplant is tender, about 5 minutes more.
- Transfer the grilled eggplant to a serving platter and serve hot or warm.
Nutrition
Serving: 3slices, Calories: 106kcal, Carbohydrates: 9.5g, Protein: 3.5g, Fat: 6.5g, Saturated Fat: 2.5g, Cholesterol: 12.5mg, Sodium: 305mg, Fiber: 4.5g, Sugar: 5g
- WW Points: 3