Mediterranean Grilled Eggplant with Whipped Feta
This Mediterranean Grilled Eggplant is a smoky appetizer, drizzled with garlic and jalapeno-infused olive oil, and served with whipped feta.
Equipment
- Gas grill
- Indoor griddle
Ingredients
Eggplant
- 1 globe eggplant sliced into ½-inch rounds
- Kosher salt to taste
- Extra virgin olive oil
Olive Oil, Garlic, and Jalapeno Sauce
- 3 tablespoons extra virgin olive oil
- 2 cloves garlic minced
- 1 whole lemon juice of
- 1 whole jalapeno finely chopped, remove ribs and seeds for milder flavor
- 1 to 2 teaspoons sumac
To Serve (optional)
- whipped feta optional, make separately
Instructions
Preparation
- Slice and salt the eggplant. Lay the eggplant slices on a large tray lined with paper towel. Salt the eggplant generously and let it sit for 20 to 30 minutes.
- Make the garlic, jalapeno and olive oil sauce. In a small bowl, combine 3 tablespoons olive oil with the lemon juice, garlic, and jalapeno. Add a pinch of kosher salt and set aside.
- When ready, heat a gas grill or an indoor griddle over medium-high and lightly oil the grates.
- Brush the eggplant slices on one side with olive oil.
- Grill the eggplant oiled side down first for 3 to 4 minutes, then turn over, brush other side with olive oil, and cook for another 3 to 4 minutes.
- Arrange the grilled eggplant on a large platter and season with sumac and drizzle the olive oil and jalapeno mixture all over.
Notes
Best served immediately off the grill with olive oil and garlic sauce on top. Whipped feta can be made a night ahead.
Nutrition
Serving: 1servingCalories: 106kcalCarbohydrates: 6.6gProtein: 1gSaturated Fat: 1.3gPolyunsaturated Fat: 1gMonounsaturated Fat: 6.6gSodium: 2.3mgPotassium: 209.5mgFiber: 2.9gSugar: 3.3gVitamin A: 46.8IUVitamin C: 14.3mgCalcium: 13.7mgIron: 0.4mg
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