Chargrilled eggplants with feta
Chargrilled eggplants with feta is a smoky and tangy dish featuring tender grilled eggplant, crumbled feta, refreshing pomegranate, and aromatic spearmint. Perfect as a quick meal or a side, it brings vibrant flavors to any meal.
Cook time 10 min
Prep time 10 min
Ingredients:
1 eggplant1 tbsp olive oil
2 tbsp italian salad dressing
2 tbsp feta cheese
2 tbsp pomegranate
2 tbsp spearmint
Chargrilled eggplants with feta is a delightful and healthy dish that combines smoky flavors with fresh and tangy accents. This recipe is perfect for a quick meal or as a flavorful side dish. With the addition of pomegranate and spearmint, it offers a refreshing twist that's perfect for any table.
Instructions:
- Begin by slicing the eggplant into rounds approximately 1/2 inch thick.
- Lightly brush both sides of the eggplant slices with olive oil.
- Preheat your grill to medium-high heat.
- Once the grill is hot, place the eggplant slices on the grill.
- Cook each side for about 3-4 minutes or until grill marks appear and the eggplant becomes tender. The total grilling time should be around 6-8 minutes.
- While grilling, periodically brush the slices with the Italian salad dressing to enhance the flavor and prevent them from drying out.
- Once the eggplant slices are chargrilled to your liking, remove them from the grill and arrange them on a serving platter.
- Crumble the feta cheese evenly over the warm eggplant slices.
- Sprinkle the pomegranate seeds over the top for a burst of color and sweetness.
- Finish by scattering the chopped fresh spearmint over the dish for a fragrant and fresh garnish.
- Serve the chargrilled eggplants warm or at room temperature. This dish pairs well with a side salad or as a part of a larger Mediterranean-inspired meal.
Chargrilling eggplants adds a smoky depth to their sweet, creamy interior. When combined with feta, pomegranate, and spearmint, it results in a dish that’s both balanced and vibrant. Easy to prepare and full of flavor, this recipe is sure to become a favorite in your cooking repertoire.
Chargrilled eggplants with feta FAQ:
Grill the eggplant slices for about 3-4 minutes on each side, totaling around 6-8 minutes, until grill marks appear and the eggplant is tender.
If you need a substitution for feta cheese, try using goat cheese or ricotta for a different flavor profile. For a dairy-free option, consider marinated tofu.
Store any leftover chargrilled eggplants in an airtight container in the refrigerator for up to 3 days. Reheat gently to maintain texture.
Chargrilled eggplants pair well with a side salad, grilled meats, or other Mediterranean dishes like hummus and pita bread.
Yes, you can also roast the eggplant in the oven at 425°F (220°C) for about 20 minutes, flipping halfway through, until tender and lightly browned.
Tips:
- Choose a firm eggplant that feels heavy for its size to ensure freshness.
- Soak the eggplant slices in salted water for about 30 minutes before grilling to reduce bitterness.
- Use a grill pan if you don’t have an outdoor grill for similar results.
- Let the eggplant slices sit after grilling to absorb the dressing better.
- Sprinkle the feta cheese just before serving to keep its texture intact.
Nutrition per serving
4 ServingsCalories 60kcal
Protein 2.32g
Carbohydrates 9g
Fiber 3.68g
Sugar 6g
Fat 6g
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