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
261
Calories Per Serving
Deliver Ingredients

Ingredients

For the whipped feta dressing

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

For the eggplant

  • 2 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
20g
29%
Sugar
5g
6%
Saturated Fat
14g
58%
Cholesterol
45mg
15%
Carbohydrate, by difference
11g
8%
Protein
9g
20%
Vitamin A, RAE
63µg
9%
Vitamin B-12
1µg
42%
Vitamin K (phylloquinone)
2µg
2%
Calcium, Ca
280mg
28%
Choline, total
11mg
3%
Folate, total
34µg
9%
Iron, Fe
1mg
6%
Magnesium, Mg
14mg
4%
Niacin
1mg
7%
Pantothenic acid
1mg
20%
Phosphorus, P
254mg
36%
Riboflavin
1mg
91%
Selenium, Se
9µg
16%
Sodium, Na
622mg
41%
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.