Ah, eggplant! One of the quintessential summer vegetables, succulent and tender from the grill with just a drizzle of olive oil and a sprinkle of salt, but elevated to supreme status with herbs, feta, and a savory dressing. That's a mouthful, yes? And, a most delicious one, at that.
For an appetizer, roll the silky, pliant slices into finger-friendly morsels and serve with the dressing on the side for dipping.
So much flavor with little work....
Feta & Herb Grilled Eggplant
2 globe eggplants, trimmed and cut into 1/2-inch-thick vertical slices
3 Tbs. extra-virgin olive oil, plus more as needed
Salt
1/4 - 1/2 cup crumbled feta
2 tablespoons coarsely chopped fresh mint
2 tablespoons coarsely chopped fresh basil
3 Tbs. extra-virgin olive oil, plus more as needed
Salt
1/4 - 1/2 cup crumbled feta
2 tablespoons coarsely chopped fresh mint
2 tablespoons coarsely chopped fresh basil
2 tablespoons coarsely chopped parsley and/or cilantro
Vinaigrette
1 garlic clove, grated
1.5 tablespoons fresh lemon juice, about 1/2 of a lemon
3 Tbs. extra-virgin olive oil
1/4 teaspoon ground cumin
1.5 tablespoons fresh lemon juice, about 1/2 of a lemon
3 Tbs. extra-virgin olive oil
1/4 teaspoon ground cumin
Salt, to taste
Pinch cayenne; more to taste
Pinch cayenne; more to taste
Heat grill to medium-high heat.
While grill heats, make vinaigrette by whisking together ingredients; set aside.
Combine mint, basil and parsley; set aside.
Partially peel eggplant; slice into vertical 1/2" slices (You can also slice into rounds)
Brush eggplant slices with olive oil, sprinkle with salt; turn slices over and repeat.
Place slices on heated grill, close lid, and grill for 4-5 minutes, flip and repeat.
Remove slices to platter, sprinkle on herb mixture, and drizzle with vinaigrette.
Or, roll slices prior to drizzling with vinaigrette and serve on the side.
Recipe loosely based on Fine Cooking's Grilled Eggplant with Garlic-Cumin Vinaigrette, Feta & Herbs
Shared with the following linkys:
