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grilled eggplant with tomatoes, Basil & feta
1 large eggplant (about 1 1/2 lbs), trimmed, cut length-wise into 1-inch thick slices
1 Tbsp. extra-virgin olive oil, plus more for brushing
2 cups cherry tomatoes halved
1/4 cup pine nuts, toasted
1/4 cup feta cheese, crumbled
Pinch of red pepper flakes
1/4 cup fresh basil leaves, torn if large
Generously season eggplant slices with salt. Place vertically in a colander, overlapping them. Let stand for 30 minutes;rinse and pat dry.
Preheat grill to medium-high heat. Liberally brush cut sides of eggplant with oil. Grill, turning once until tender, about 4 minutes a side.
Mix tomatoes, pine nuts, feta, red pepper flakes and oil. Season with salt. Spoon over eggplant and top with basil.
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