Serves 4
45 min
Grilled Eggplant with Feta and Maras Pepper
Recipe GLPRa9d61cb7e1bfac
Thick-cut eggplant planks are grilled until tender and lightly charred, then finished with a drizzle of pomegranate molasses, creamy crumbled feta cheese, fresh thyme, and a sprinkle of fruity Maras pepper flakes for warmth and complexity. A simple, vegetable-forward dish that celebrates the natural sweetness of grilled eggplant.
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Ingredients
1 large or 2 small, about 2 pounds total Large or small eggplants
¼ cup Olive or vegetable oil for brushing
to taste Kosher salt
to taste Freshly cracked black pepper
3 tablespoons Extra-virgin olive oil
¼ cup Pomegranate molasses (or 2 tablespoons regular molasses mixed with 2 tablespoons fresh lime juice)
1 cup Crumbled feta cheese
2 tablespoons Fresh thyme, chopped
1 tablespoon Maras pepper flakes
Directions
Prepare the eggplant by slicing lengthwise into planks about 1 inch thick. Arrange the planks on a clean work surface.
Brush both sides of each eggplant plank evenly with olive or vegetable oil. Season generously with kosher salt and cracked black pepper.
Preheat a grill to medium-high heat. Once hot, carefully lay the oiled eggplant planks directly on the grate.
Grill for 4 to 6 minutes on the first side until deep golden marks appear and the flesh softens. Flip and grill the second side for another 4 to 6 minutes until tender and lightly charred.
Transfer the grilled eggplant planks to a serving platter or individual plates.
Drizzle the extra-virgin olive oil and pomegranate molasses evenly over the hot eggplant.
Top with crumbled feta cheese, distributing it evenly across all planks.
Sprinkle the chopped fresh thyme and Maras pepper flakes over the top. Serve warm.
