Photo of Greek-style grilled eggplant by WW

Greek-style grilled eggplant

Total Time
22 min
12 min
10 min
The classic flavors of Greece - olive oil, oregano and feta - top grilled eggplant in this easy side dish. Red pepper flakes provide a slight kick. It’s equally delicious warm or at room temperature. Cut the eggplant the slices the same size so that they will grill evenly. If you're looking for a vegetarian dish, you could use this in place of meat in a burger or make a pita sandwich. Grilled eggplant also makes an excellent appetizer. Or, serve it as a side dish to grilled chicken or steak.


Olive oil

2 Tbsp, extra-virgin

Fresh oregano

2 tsp, chopped (plus more for garnish)

Balsamic vinegar

1½ tsp

Table salt

½ tsp, divided

Crushed red pepper flakes


Garlic powder


Uncooked eggplant

1 medium, about 1 lb, sliced into twelve 1/2-in rounds

Cooking spray

3 spray(s)

Crumbled feta cheese

6 Tbsp


  1. Preheat grill to medium-high.
  2. Meanwhile, in a small bowl, combine oil, oregano, vinegar, 1/4 teaspoon salt, red pepper flakes and garlic powder; set aside.
  3. Spray eggplant liberally with cooking spray; sprinkle with remaining 1/4 teaspoon salt. Grill eggplant until lightly charred and tender, turning as needed, about 10 minutes.
  4. Transfer eggplant to a serving platter; brush dressing over eggplant. Sprinkle with feta; garnish with oregano.
  5. Serving size: 2 slices topped eggplant