2
4 ratings

Grilled Bianco Rosa Eggplant with Whipped Feta

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Put eggplant in the spotlight with this vegetarian dish.

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
Servings4
Calories Per Serving230
Total Fat16g25%
Sugar10gN/A
Saturated7g36%
Cholesterol36mg12%
Protein9g18%
Carbs15g5%
Vitamin A59µg7%
Vitamin B120.7µg11.1%
Vitamin B60.4mg17.5%
Vitamin C5mg9%
Vitamin D0.2µgN/A
Vitamin E2mg8%
Vitamin K24µg31%
Calcium237mg24%
Fiber6g25%
Folate (food)60µgN/A
Folate equivalent (total)60µg15%
Iron0.9mg4.8%
Magnesium40mg10%
Monounsaturated7gN/A
Niacin (B3)2mg9%
Phosphorus192mg27%
Polyunsaturated1gN/A
Potassium529mg15%
Riboflavin (B2)0.4mg24.7%
Sodium384mg16%
Thiamin (B1)0.1mg9.7%
Zinc2mg10%