Greek-style grilled eggplant
3
Points®
Total time: 22 min • Prep: 12 min • Cook: 10 min • Serves: 6 • Difficulty: Easy
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.
Ingredients
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
⅛ tsp
Garlic powder
⅛ tsp
Uncooked eggplant
1 medium, about 1 lb, sliced into twelve 1/2-in rounds
Cooking spray
3 spray(s)
Crumbled feta cheese
6 Tbsp
Instructions
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
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