Grilled Greek Eggplant
Don't let the Eggplant intimidate you.
This vegetable has an amazing texture that you can play around with. Eggplant is not only healthy with added minerals and vitamins but it's got lots of fibre too.
It’s also seriously low in calories, we’re talking only 20 calories per full cup serving! But in this case, low calorie definitely doesn’t mean low flavor.
The mild, earthy flavour of the eggplant really livens up – and you can really add whatever kind of sauce or seasoning you like.
How To Make Fast and Easy Greek Grilled Eggplant
Start by turning your eggplant on its side and slicing it into half-inch slices.
You’ll need to lay out some paper towels to set the slices on, then sprinkle them with your kosher salt on both sides.
Let them sink for at least 10 minutes so the salt sinks in properly, then remove and brush off the salt.
Set your grill on medium-high to preheat.
Before placing them in the grill, brush the slices (top side) with olive oil and then sprinkle with Greek seasoning – this makes them super yum so don’t hold back!
You can add some extra salt at this point if you like.
When you’re placing the slices on the grill, make sure they’re placed oiled side down, then brush the top of the slices with olive oil too and add some more seasoning – so you’ve both sides covered at this point.
You’ll need to keep an eye on them as they’re cooking and flipped them ever 2-3 minutes. Keep cooking until the slices turn soft and tender.
Take them out of the grill, toss on some feta cheese and parsley and VOILA! Time to serve!
P.s. if you can’t grill them (weather is bad, BBQ is out of action, etc.) just season both sides and place them on a baking sheet in the oven at 350 degrees until they’re ready.
This dish can be eaten as is or can be served like a veggie burger.
2 tbsp kosher salt
2-3 medium eggplants
3-4 tbsp Italian Seasoning
1/3 cup olive oil
1/3 cup feta cheese crumbled
2 tbsp fresh parsley chopped and washed
Slice your eggplants into 1/2 inch slices.
Place on top of paper towels and sprinkle with the kosher salt on both sides. Let sit for 10 minutes.
Remove the slices from the paper towels and brush off the salt.
Preheat your grill to medium high.
Brush the top sides of the slices with the olive oil and sprinkle them liberally with Italian seasoning. Sprinkle with additional salt if desired.
Place the slices oiled side down on your preheated grill.
Brush the tops with olive oil and sprinkle on more seasoning, now you have seasoned both sides.
Cook on the one side for 2-3 minutes, then flip and sear the other side. Cook until the eggplant is very soft and tender.
Remove and plates. Sprinkle the feta cheese and the parsley on top then serve.
These can also be baked on a baking sheet in the oven if you can't grill them, simply season both sides and place on the baking sheet, cooking at 350 °F until done.
The parsley is not only for garnish, it adds a lovely fresh taste to the eggplant
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