Mediterranean Grilled Eggplant with Tomatoes and Feta
A delicious Mediterranean dish featuring grilled eggplant topped with fresh tomatoes, olives, and feta cheese, perfect as an appetizer or salad.
Equipment
- Grill
- Grill Pan
- Knife
- cutting board
- Large plate
- mixing bowl
Ingredients
- 1 eggplant
- 2 tablespoon extra virgin olive oil
- 1 cup cherry tomatoes cut in half
- ⅓ cup chopped olives pitted
- 1 tablespoon chopped fresh basil leaves
- ½ tablespoon chopped fresh oregano
- ⅓ cup crumbled feta cheese
- ⅓ cup chopped green onions white and green parts
- salt to taste
- pepper to taste
Instructions
- Preheat a grill or a grill pan to a medium high.
- Wash the eggplant and slice it to ½ inch thick rounds.
- Place the eggplant slices on a large plate and sprinkle some salt on them. Then drizzle them with olive oil and place them on the hot grill. Cook for 3-4 minutes per side. Remove the slices from the grill and place them on a plate.
- While the eggplant slices cool down chop the green onions, herbs, olives and slice the cherry tomatoes in half. Add the tomatoes, olives, green onions, herbs, about a tablespoon of olive oil and some salt to the bowl and stir carefully.
- Top the grilled eggplant slices with the tomato mixture and crumble the feta on top. Serve right away.
Notes
The amount of the salt depends on the saltiness of the feta.
Nutrition
Serving: 1portionCalories: 150kcalCarbohydrates: 12gProtein: 5gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 15mgSodium: 500mgPotassium: 400mgFiber: 3gSugar: 3gVitamin A: 20IUVitamin C: 30mgCalcium: 15mgIron: 10mg
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