Grilled Bianco Rosa Eggplant with Whipped Feta

Grilled Bianco Rosa Eggplant with Whipped Feta
Staff Writer

Valerie Rice

Put eggplant in the spotlight with this vegetarian dish.

4
Servings
255
Calories Per Serving
Deliver Ingredients

Ingredients

For the whipped feta dressing

  • 1  Cup  feta
  • 3  Tablespoons  Greek yogurt
  • 1/4  Cup  buttermilk
  • clove garlic, roughly chopped
  • 2  Tablespoons  olive oil

For the eggplant

  • small eggplants, sliced in two lengthwise
  • Handful of fresh basil, torn (purple basil if you can find it)

To serve

Directions

For the whipped feta dressing

Buzz all the ingredients in a food processor until creamy.  Taste for seasoning. You can make this one day in advance.

For the eggplant

Slice eggplants lengthwise, removing green tops. Score the flesh side of eggplant. Brush with olive oil and then grill flesh down for four minutes, then turn and grill skin side for another four minutes. You’ll see the eggplant bubbling up between the score marks.

To serve

Lay grilled eggplants, flesh side up, on a platter and sprinkle with sea salt. Spoon whipped feta generously over the eggplant and then top with fresh basil.

Nutritional Facts

Total Fat
19g
27%
Sugar
4g
4%
Saturated Fat
9g
38%
Cholesterol
46mg
15%
Carbohydrate, by difference
12g
9%
Protein
9g
20%
Vitamin A, RAE
63µg
9%
Vitamin B-12
1µg
42%
Vitamin K (phylloquinone)
6µg
7%
Calcium, Ca
301mg
30%
Choline, total
12mg
3%
Folate, total
17µg
4%
Iron, Fe
1mg
6%
Magnesium, Mg
14mg
4%
Niacin
1mg
7%
Pantothenic acid
1mg
20%
Phosphorus, P
259mg
37%
Selenium, Se
11µg
20%
Sodium, Na
598mg
40%
Water
38g
1%
Zinc, Zn
2mg
25%

Grill Shopping Tip

Think twice before buying a thicker piece of meat; a 2-inch thick steak takes four times (not twice) as long as 1-inch thick steak to cook.

Grill Cooking Tip

If you're cooking something that's been marinated, make sure to pat the item dry before it hits the grill. Any sugar in the marinade will burn.