When I was growing up, my mom would make Grilled Eggplant with Feta and Olives as a special treat for the family. I remember the way the eggplant slices would get lightly charred on the grill and the salty, tangy feta and olives would add the perfect finishing touch. This simple yet delicious dish soon became a family favorite and I wanted to recreate it for others to enjoy.
I started by slicing the eggplant into thick rounds, about one-inch thick. I then lightly coated them with olive oil and sprinkled them with salt and pepper. I heated up the grill and cooked the eggplant until it was lightly charred and cooked through. When it was ready, I arranged the eggplant slices on a plate and topped them with crumbled feta and chopped olives. I finished it off with a sprinkle of freshly-chopped parsley and a drizzle of olive oil.
Grilled Eggplant with Feta and Olives is a simple and delicious dish that can be enjoyed as an appetizer or as a light meal. It’s a great way to use up some of the fresh produce from your garden or local farmers market. For a heartier meal, you can serve it with a side of fresh greens or a crusty loaf of bread. Enjoy!
– You can also oven-roast the eggplant slices instead of grilling them.
– For an extra kick of flavor, try adding a pinch of dried oregano or basil to the eggplant slices before grilling.
– Try adding some chopped tomatoes or roasted red peppers to the dish for a pop of color and flavor.
– If you’re looking for a vegan version of this dish, you can omit the feta cheese and use a vegan-friendly cheese substitute.
Gourmet Grilled Eggplant with Feta and Olives
- Grill, cutting board, knife, mixing bowl, baking sheet
- 2 large eggplants
- 2 tablespoons olive oil
- null Salt and pepper, to taste
- 0.5 cup crumbled feta cheese
- 0.25 cup chopped olives
- 1 tablespoon chopped parsley
- null Additional olive oil, for drizzling
- Slice the eggplants into one-inch rounds.
- In a small bowl, combine the olive oil, salt and pepper. Brush the eggplant slices with the olive oil mixture.
- Heat the grill to medium-high heat. Grill the eggplant slices for about 4-5 minutes on each side, or until lightly charred and cooked through.
- Arrange the eggplant slices on a plate and top with crumbled feta, chopped olives and freshly-chopped parsley.
- Drizzle with additional olive oil, if desired.