Mediterranean Grilled Eggplant with Whipped Feta
Description:
This Mediterranean-inspired dish pairs smoky, tender grilled eggplant slices with a creamy, tangy whipped feta spread. Fresh herbs, a drizzle of olive oil, and a sprinkle of za’atar or sumac bring bright, aromatic flavors that make this appetizer or side dish irresistible. It’s simple yet elegant, and perfect for summer gatherings, mezze platters, or light vegetarian meals.
Ingredients:
For the Grilled Eggplant:
2 medium eggplants (about 1–1½ pounds total)
3 tablespoons olive oil
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon smoked paprika (optional)
1 teaspoon za’atar or sumac (for garnish)
Fresh parsley, chopped (for garnish)
Lemon wedges (for serving)
For the Whipped Feta:
6 ounces feta cheese (preferably block-style, not crumbled)
3 tablespoons Greek yogurt (or plain yogurt)
2 tablespoons olive oil
1 tablespoon lemon juice
1 teaspoon honey (optional, for a hint of sweetness)
1 small garlic clove (optional, for extra flavor)
Instructions:
1. Prepare the Eggplant:
Slice the eggplants into ½-inch thick rounds.
Lay the slices on a baking sheet and sprinkle lightly with salt on both sides.
Let sit for 15–20 minutes to draw out excess moisture (this reduces bitterness).
Pat the slices dry with paper towels.
2. Preheat the Grill:
Heat an outdoor grill or grill pan over medium-high heat.
Brush the eggplant slices with olive oil on both sides.
Season with salt, pepper, and smoked paprika.
3. Grill the Eggplant:
Place the slices on the hot grill.
Cook for 3–4 minutes per side, or until nicely charred and tender.
Remove from the grill and set aside.
4. Make the Whipped Feta:
In a food processor, combine feta, yogurt, olive oil, lemon juice, honey, and garlic.
Blend until very smooth and creamy (about 1–2 minutes).
If too thick, add an extra tablespoon of yogurt or a splash of water
5. Assemble:
Spread a generous layer of whipped feta onto a serving platter.
Top with the grilled eggplant slices.
Drizzle with a little olive oil and sprinkle za’atar or sumac over the top.
Garnish with fresh parsley and lemon wedges.
Time Breakdown:
Task Time
Preparing Eggplant 20 minutes (including sweating time)
Grilling Eggplant 8–10 minutes
Making Whipped Feta 5 minutes
Assembling Dish 5 minutes
Total Time 35–40 minutes
Nutritional Information (Approximate, per serving: 1/4 of recipe)
Calories: 260 kcal
Protein: 7 g
Fat: 22 g
Saturated fat: 7 g
Carbohydrates: 11 g
Fiber: 5 g
Sugar: 4 g
Sodium: 500 mg
Note: Nutritional values will vary slightly depending on the brands and size of eggplants used.
Q&A:
Q: Can I make this ahead of time?
A: Yes! You can grill the eggplant and prepare the whipped feta up to a day ahead. Store separately in the refrigerator and assemble just before serving.
Q: What can I substitute for feta?
A: If you need a milder or vegan option, try using whipped cashew cheese or a soft vegan feta.
Q: Can I roast the eggplant instead of grilling?
A: Absolutely. Roast at 425°F (220°C) for about 20 minutes, flipping halfway, until tender and golden.
Q: How do I prevent eggplant from getting soggy?
A: Salting the eggplant slices first helps draw out water and keeps them from becoming mushy on the grill.
Q: What can I serve with this?
A: Pita bread, fresh cucumbers, cherry tomatoes, olives, grilled chicken, or lamb skewers all pair beautifully.
Would you also like me to giv
e you a printable or card-style version?
I can also suggest a few Mediterranean-style variations if you want!