Griddled Marinated Eggplant with Feta and Herbs
Elevate your vegetable game with this Griddled Marinated Eggplant with Feta and Herbs, a vibrant Mediterranean-inspired dish bursting with flavor and texture. Tender eggplant slices are marinated in a zesty blend of garlic, balsamic vinegar, lemon juice, and oregano, then perfectly charred on a hot griddle for that smoky, caramelized finish. Topped with crumbled feta cheese and a sprinkle of fresh parsley and mint, this recipe strikes the perfect balance between tangy, savory, and herby. Quick to prepare and stunningly versatile, it can be served warm as a flavorful side dish or enjoyed at room temperature as a refreshing light meal. Perfect for summer gatherings, meatless mains, or anyone looking to savor the essence of Mediterranean cuisine!
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Ingredients
- 2 medium eggplant
- 4 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 2 cloves garlic
- 1 tablespoon lemon juice
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup feta cheese
- 2 tablespoons fresh parsley
- 2 tablespoons fresh mint
Directions
Step 1
Slice the eggplants into 1/2-inch thick rounds. Sprinkle both sides with a bit of salt, then place them on a tray lined with paper towels and let them sit for 15 minutes to draw out moisture. Pat them dry with a paper towel.
Step 2
In a small bowl, whisk together 3 tablespoons of olive oil, balsamic vinegar, minced garlic, lemon juice, oregano, salt, and black pepper to make the marinade.
Step 3
Place the dried eggplant slices in a single layer in a large dish or resealable bag. Pour the marinade over the slices, ensuring each piece is evenly coated. Let the eggplant marinate for 20 minutes at room temperature.
Step 4
Heat a griddle pan or large skillet over medium-high heat and brush it lightly with the remaining 1 tablespoon of olive oil.
Step 5
Cook the marinated eggplant slices in batches for about 3-4 minutes per side, or until tender and nicely charred. Remove from the pan and set aside on a serving platter.
Step 6
Crumble the feta cheese over the warm eggplant slices, then sprinkle with freshly chopped parsley and mint.
Step 7
Serve immediately as a warm dish or allow it to come to room temperature for a light, refreshing option.
Nutrition Facts
| Serving size | (1134.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1007.6 |
| Total Fat 74.4g | 0% |
| Saturated Fat 19.1g | 0% |
| Polyunsaturated Fat 6.5g | |
| Cholesterol 66.8mg | 0% |
| Sodium 4395.0mg | 0% |
| Total Carbohydrate 72.7g | 0% |
| Dietary Fiber 32.2g | 0% |
| Total Sugars 39.9g | |
| Protein 22.5g | 0% |
| Vitamin D 12IU | 0% |
| Calcium 606.7mg | 0% |
| Iron 8.1mg | 0% |
| Potassium 2671.4mg | 0% |
Source of Calories