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Grilled Eggplant with Feta

4.84 from 6 votes

If you need an easy side dish this summer, this grilled eggplant with feta cheese is great with anything you’re grilling.

Prep Time: 10

Cook Time: 15

Total Time: 25

Yield: 4 servings

Course: Side Dish

Cuisine: American-Italian, Italian-American

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

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