Grilled Eggplant

By Tracy

4 Person

20 Minutes

237 Calories

Grilled Eggplant with cherry tomatoes and feta cheese that's covered in a delicious lemon vinaigrette and topped with basil for the perfect meatless meal. This Grilled Eggplant may just be your favorite vegetarian meal or side dish this summer. Between the tender grilled eggplant, salty feta, sweet tomatoes, lemon vinaigrette, and fresh basil - there isn't too much more you could ask for in one dish.

Ingredients

pepper
salt
2 tbsp. pine nuts
1/3 cup basil, chopped
1 cup reduced fat feta cheese
2 cups cherry tomatoes, chopped
1/2 tsp. cumin
1/2 tsp. garlic powder
1 1/2 tbsp. lemon juice
3 tbsp. olive oil
1 large eggplant, sliced

Method

01

Carefully slice the eggplant into plans or rounds that are about 1/2 inch thick. Brush with half the olive oil and season well with salt and pepper. Using a grill or grill pan, grill for 3-4 minutes per side until tender with grill marks.
02

Meanwhile, whisk together the remaining olive oil, lemon juice, cumin, garlic powder, salt, and pepper.
03

Top the grilled eggplant with the tomatoes, feta cheese, basil, lemon vinaigrette, and pine nuts.

Related Tags

Grilling Recipes

Vegan Recipes

Eggplant Recipes

Grilled Eggplant

4.6

( By Tracy )

01 Information

Grade easy
Serving 4 servings
Calorie 237 Kcal
Prep Time 10 Mins
Cook Time 10 Mins
Total Time 20 Mins

02 Ingredients

pepper

salt

2 tbsp. pine nuts

1/3 cup basil, chopped

1 cup reduced fat feta cheese

2 cups cherry tomatoes, chopped

1/2 tsp. cumin

1/2 tsp. garlic powder

1 1/2 tbsp. lemon juice

3 tbsp. olive oil

1 large eggplant, sliced

03 Method

Step 1

Carefully slice the eggplant into plans or rounds that are about 1/2 inch thick. Brush with half the olive oil and season well with salt and pepper. Using a grill or grill pan, grill for 3-4 minutes per side until tender with grill marks.

Step 2

Meanwhile, whisk together the remaining olive oil, lemon juice, cumin, garlic powder, salt, and pepper.

Step 3

Top the grilled eggplant with the tomatoes, feta cheese, basil, lemon vinaigrette, and pine nuts.

04 Author