Grilled Eggplant with Feta and Cucumber

Grilled Eggplant with Feta and Cucumber
Staff Writer
Grilled Eggplant with Feta and Cucumber
Will Budiaman

Grilled Eggplant with Feta and Cucumber

Eggplant turns smoky on the outside, creamy on the inside when grilled. Topped with tangy, briny feta and a bit of cucumber for crunch, this is a great side dish to serve with a Greek-inspired meal.

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4
Servings
253
Calories Per Serving
Deliver Ingredients

Ingredients

  • 3 medium-sized eggplants, halved and cut into 1/2-inch-thick slices lengthwise
  • Kosher salt and freshly ground black pepper, to taste
  • 1/4 Cup peeled, finely diced cucumber
  • 1/4 Pound feta, diced finely
  • 1/4 Cup extra-virgin olive oil
  • 2 Tablespoons grapeseed oil

Directions

Preheat a gas grill or cast-iron grill pan on medium heat.

Coat the eggplant with the grapeseed oil and season with salt and pepper, to taste. Place on the grill and cook until grill marks appear and the center is soft, about 7-8 minutes per side. Transfer to plates, and top with the cucumber, feta, and olive oil.

Nutritional Facts

Total Fat
26g
37%
Sugar
1g
1%
Saturated Fat
16g
67%
Cholesterol
25mg
8%
Carbohydrate, by difference
1g
1%
Protein
4g
9%
Vitamin A, RAE
36µg
5%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
141mg
14%
Choline, total
5mg
1%
Folate, total
11µg
3%
Magnesium, Mg
7mg
2%
Phosphorus, P
98mg
14%
Selenium, Se
4µg
7%
Sodium, Na
260mg
17%
Water
28g
1%
Zinc, Zn
1mg
13%

Grilled Eggplant Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.

Grilled Eggplant Cooking Tip

Lightly salt eggplant after its been cut in order to eliminate the bitter taste.