5
1 rating

Grilled Eggplant With Feta and Cucumber

Staff Writer
A great side dish to serve with a Greek-inspired meal
Grilled Eggplant with Feta and Cucumber
Will Budiaman

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.

4
Servings
362
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.

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.

Nutritional Facts

Total Fat
27g
42%
Sugar
16g
N/A
Saturated Fat
7g
35%
Cholesterol
25mg
8%
Protein
8g
16%
Carbs
26g
9%
Vitamin A
40µg
4%
Vitamin B12
0.5µg
8%
Vitamin B6
0.5mg
23.6%
Vitamin C
9mg
15%
Vitamin D
0.1µg
N/A
Vitamin E
5mg
26%
Vitamin K
26µg
33%
Calcium
185mg
18%
Fiber
13g
51%
Folate (food)
100µg
N/A
Folate equivalent (total)
100µg
25%
Iron
1mg
8%
Magnesium
66mg
17%
Monounsaturated
12g
N/A
Niacin (B3)
3mg
15%
Phosphorus
198mg
28%
Polyunsaturated
7g
N/A
Potassium
987mg
28%
Riboflavin (B2)
0.4mg
23.3%
Sodium
1087mg
45%
Thiamin (B1)
0.2mg
13.8%
Zinc
2mg
10%