Grilled eggplant with feta and mint vinaigrette
Votes: 1
Time: 1 hour 10 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Grilled eggplant is delicious and healthy, and it doesn't soak up the oil, preserving its natural flavor. Grilled eggplant slices are served with feta cheese slices, and everything is drizzled with a mint and lemon zest dressing, adding a fresh flavor.
It is quick and easy to prepare and makes a great appetizer or side dish to the main course.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 eggplant, cut each into circles slightly more than 1 cm thick.
- 1/2 cup olive oil
- 1 lemon
- 2 tablespoons white wine vinegar
- 1/4 cup finely chopped shallot
- 1 tbsp finely chopped mint, plus a few leaves for garnish
- Small cubes of feta cheese, thinly sliced
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Cooking the dish according to the recipe:
- Place the eggplant slices in a single layer on two baking sheets and sprinkle both sides with salt. Set aside for 30 minutes, or until the eggplants release liquid.
- Preheat the grill to medium-high heat. Rinse the eggplant to remove excess salt and pat dry. Brush both sides of the slices with 3 tablespoons of olive oil. Season with salt and pepper.
Grill the eggplants in batches for about 5 minutes on each side, or until grill marks appear and the eggplants are very tender. Then transfer to a plate. - Meanwhile, grate the lemon zest into a small bowl. Then cut the lemon in half and squeeze 2 tablespoons of juice into a salad bowl. Stir in the vinegar, shallot, chopped mint, and the remaining 5 tablespoons of oil. Season the dressing to taste with salt and pepper.
- Spoon the dressing over the eggplants and sprinkle with mint leaves. Using a vegetable peeler, slice thinly the feta cheese and arrange it on top of the eggplants. Season with salt and pepper.
Author of the recipe - Curtis Stone is a chef, food writer, and television personality.
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