Grilled Eggplant with Feta – Skinnytaste
If you want a straightforward aspect dish this summer season, this grilled eggplant with feta cheese is nice with something you’re grilling.
Grilled Eggplant with Feta
This is a extremely easy summer season aspect dish, the flavour of the oregano comes by way of, and it doesn’t want any garnish—although a little bit extra dried oregano sprinkled over would by no means damage! According to some analysis I did, the eggplant texture is healthier—crisper exterior—in the event you grill uncovered. So that’s why the primary half is on an open grill, however the cheese took too lengthy to soften uncovered, so I break up the distinction. Serve this with Broiled Tilapia Oreganata or these Air Fryer Chicken Cutlets.

Eggplant Ingredients
Here’s every part you’ll have to make this grilled eggplant with feta. Scroll to the underside for the precise measurements.
- Eggplant
- Red wine vinegar
- Extra-virgin olive oil
- Oregano
- Garlic
- Kosher salt
- Feta cheese
How to Make Grilled Eggplant with Feta
Here’s how you can make this grilled eggplant with feta! The full directions are within the recipe card under.



- Preheat the grill to high.
- Trim the ends off of the eggplant and lower it crosswise into 12 1/2-inch thick slices.
- Whisk collectively the crimson wine vinegar, olive oil, dried oregano, garlic, and salt.
- Grill eggplant, uncovered, for five minutes, then flip. Spoon or brush the entire garlic-herb combination over the tops, sprinkle evenly with the feta, then cowl the grill and proceed grilling till the cheese is melted and the eggplant is tender.
- Transfer to a serving platter and serve scorching or heat.

What to Serve with Grilled Eggplant
This simple grilled eggplant with feta is a superb aspect dish for dinner. It pairs nice with any of the next:

More Eggplant Recipes You’ll Love
Yield: 4 servings
Serving Size: 3 slices
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Preheat the grill to high.
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Trim the ends off of the eggplant and lower it crosswise into 12 1/2-inch thick slices. Season simply the tops of the slices flippantly with salt.
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In a small bowl, whisk collectively the crimson wine vinegar, olive oil, dried oregano, garlic, and salt.
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Lay the eggplant slices on the grill with the salted aspect up. Grill, uncovered, for five minutes, then flip.
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Spoon or brush the entire garlic-herb combination over the tops, sprinkle evenly with the feta, then cowl the grill and proceed grilling till the cheese is melted and the eggplant is tender, about 5 minutes extra.
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Transfer the grilled eggplant to a serving platter and serve scorching or heat.
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Serving: 3 slices, Calories: 106 kcal, Carbohydrates: 9.5 g, Protein: 3.5 g, Fat: 6.5 g, Saturated Fat: 2.5 g, Cholesterol: 12.5 mg, Sodium: 305 mg, Fiber: 4.5 g, Sugar: 5 g