top of page


grilled eggplant with tomatoes, Basil & feta  




large eggplant (about 1 1/2 lbs), trimmed, cut length-wise into 1-inch thick slices


Coarse salt


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.

bottom of page