We were so excited to pick the first eggplant from our garden (it was our first season planting and growing eggplant, I bought the plant here at Foodsmiths supplied by a local farm this past spring!) The garden is doing impressively well, and we are enjoying lots of vegetable focused meals, very satisfying and filling.
Grilled Eggplant
Grilled Eggplant
Cathy Kirkham
Side Dish
I have categorized this recipe as a side dish, but you could definitely make it the main entree in a meal.
Ingredients
- 1 eggplant, cut into ½" slices
- ⅓ cup olive oil
- 1 garlic clove, minced
- ¼ tsp chili flakes
- salt and pepper
- 2 tbsp crumbled feta
- 2 tbsp chopped basil
- 1 tbsp chopped Italian parsley
Directions
Brush the eggplant slices with olive oil, combine the rest of the olive oil with the garlic, chili flakes, salt and pepper.
Grill the eggplant for 3-4 minutes per side. Place on a serving platter, brush with the remaining oil until absorbed.
Top with the feta and chopped herbs. Drizzle with a little lemon juice or balsamic glaze.
