Grilled Eggplant with Feta

Name: Grilled Eggplant with Feta
Total time: 25 min
Yield: 4 servings
Cuisine: Indonesian
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))

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

⏱️ 25 min 🔪 Prep: 10 min 🔥 Cook: 15 min 📊 Medium 👁️ 13 views

👨‍🍳 Start Cooking

Foto: Skinnytaste

Ingredients

4 servings

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))

Steps

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.