Grilled Eggplant With Feta And Cucumber
Grilled Eggplant With Feta And Cucumber
Eggplant turns smoky on the outside, creamy on the inside when grilled. Topped with tangy, briny feta and a bit of cucumber for crunch, this is a great side dish to serve with a Greek-inspired meal.
Prep Time
10
minutes
Cook Time
15
minutes
Servings
4
Total time: 25 minutes
Ingredients
- 3 medium-sized eggplants, halved and cut into 1/2-inch-thick slices lengthwise
- kosher salt and freshly ground black pepper, to taste
- 1/4 cup peeled, finely diced cucumber
- 1/4 pound feta, diced finely
- 1/4 cup extra-virgin olive oil
- 2 tablespoon grapeseed oil
Directions
- Preheat a gas grill or cast-iron grill pan on medium heat.
- Coat the eggplant with the grapeseed oil and season with salt and pepper, to taste.
- Place on the grill and cook until grill marks appear and the center is soft, about 7-8 minutes per side.
- Transfer to plates, and top with the cucumber, feta, and olive oil.