Serves 4
20 min
Grilled Eggplant with Creamed Feta
Recipe GLPR0c2db281f5fbf5
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.
