Grilled Eggplant with Creamed Feta

Name: Grilled Eggplant with Creamed Feta
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 4 to 6 long Asian eggplants, or 2 medium European eggplants, sliced lengthwise into 1-inch thick pieces; 7 ounces feta cheese; 3/4 cup thick yogurt, preferably sheep's milk yogurt; 1 tablespoon fresh basil, chopped; 1 tablespoon fresh parsley, chopped; 1 tablespoon fresh mint, chopped; salt, to taste; pepper, to taste; olive oil, as needed for brushing and cooking; warm flatbread, for serving

Recipe GLPR0c2db281f5fbf5

Mediterranean

Appetizer

20 min

255 cal

Servings: 4

Grill

SNAP eligible

Tender slices of grilled eggplant topped with a luscious blend of creamy feta cheese and yogurt, finished with fresh herbs. This simple yet elegant Mediterranean dish celebrates the natural sweetness of eggplant and pairs beautifully with warm flatbread.

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Ingredients

4 to 6 long Asian eggplants, or 2 medium European eggplants, sliced lengthwise into 1-inch thick pieces

7 ounces feta cheese

3/4 cup thick yogurt, preferably sheep's milk yogurt

1 tablespoon fresh basil, chopped

1 tablespoon fresh parsley, chopped

1 tablespoon fresh mint, chopped

salt, to taste

pepper, to taste

olive oil, as needed for brushing and cooking

warm flatbread, for serving

Directions

Preheat your grill or grill pan to medium-high heat. While it heats, pat the eggplant slices dry with paper towels to remove excess moisture, which helps them brown evenly.
Lightly brush both sides of each eggplant slice with olive oil, then season generously with salt and pepper.
Place the eggplant slices on the hot grill. Cook for 4–5 minutes per side, until tender and golden with light char marks. Work in batches if needed to avoid crowding the grill.
While the eggplant cooks, prepare the creamed feta topping. In a small bowl, crumble the feta cheese and gently fold it into the thick yogurt until combined but still slightly chunky. Season lightly with salt and pepper to taste.
In another small bowl, combine the chopped basil, parsley, and mint together.
Transfer the grilled eggplant slices to a serving platter. Spoon a generous dollop of the creamed feta mixture over each slice.
Scatter the fresh herb mixture over the feta, and drizzle lightly with additional olive oil if desired.
Serve warm with flatbread on the side for gathering up the creamed feta and herbs.

Comments

Grocery List Plus Editorial Staff4.25

This is a strong weeknight dish if you own a grill or grill pan and have 35 minutes total—the stated 20 minutes ignores eggplant slicing and a proper char. Eggplant and feta are staples at Harris Teeter and Food Lion; basil, parsley, and mint are common year-round at any major Charlotte chain, so no special stops. At roughly $2–2.50 per serving, the cost is reasonable and driven mainly by the feta, which is predictable. The recipe reheats adequately but tastes best fresh, so plan for same-night service. It's straightforward enough for a family weeknight and forgiving with technique—the dish tolerates variation in herb proportions and eggplant thickness.