Mediterranean Grilled Eggplant with Whipped Feta
Description
This Mediterranean-inspired dish combines smoky grilled eggplant slices with a creamy whipped feta spread. It’s topped with olive oil, fresh herbs, and a drizzle of honey or pomegranate molasses for a perfect balance of savory, creamy, and tangy. It works wonderfully as an appetizer, side dish, or light vegetarian main.
Ingredients
For the Grilled Eggplant:
2 medium eggplants, sliced into ½-inch rounds
3 tbsp olive oil
1 tsp salt
½ tsp black pepper
1 tsp dried oregano
½ tsp smoked paprika (optional)
For the Whipped Feta:
200g (about 7 oz) feta cheese, crumbled
¼ cup Greek yogurt (plain)
1 tbsp lemon juice
1 garlic clove, minced
1 tbsp olive oil
Black pepper to taste
Toppings (Optional but Recommended):
2 tbsp chopped fresh parsley or mint
1 tbsp pomegranate molasses or honey
1 tbsp toasted pine nuts or walnuts
A few pomegranate seeds or cherry tomatoes (for garnish)
Instructions
1. Prepare the Eggplant:
Slice the eggplant and sprinkle with salt. Let it sit for 15–20 minutes to draw out moisture.
Pat dry with paper towels. Brush both sides with olive oil and season with pepper, oregano, and paprika.
2. Grill the Eggplant:
Preheat a grill or grill pan over medium-high heat.
Grill eggplant slices for about 4–5 minutes per side, until grill marks appear and they are soft.
3. Make the Whipped Feta:
In a food processor, blend feta, yogurt, lemon juice, garlic, olive oil, and black pepper until smooth and creamy. Scrape down the sides as needed.
4. Assemble:
Spread the whipped feta on a serving platter.
Arrange grilled eggplant on top.
Drizzle with honey or pomegranate molasses.
Sprinkle with fresh herbs, nuts, and optional garnishes.
Time Required
Prep Time: 20 minutes
Cook Time: 10–12 minutes
Total Time: ~30–35 minutes
Nutritional Information (Per Serving – Serves 4)
Calories: 210 kcal
Protein: 7g
Fat: 17g
Carbs: 10g
Fiber: 4g
Sugar: 4g
Sodium: 420mg
(May vary based on toppings and type of feta used)
Questions & Answers
Q: Can I make this dish ahead of time?
A: Yes! The whipped feta can be made up to 2 days ahead. Grill the eggplant fresh or reheat gently before serving.
Q: Is there a vegan alternative for whipped feta?
A: Yes. Use vegan feta and coconut yogurt or silken tofu blended with lemon and garlic.
Q: Can I bake instead of grill the eggplant?
A: Absolutely. Roast at 220°C (425°F) for about 20–25 minutes, flipping halfway through.
Q: What can I serve with this dish?
A: Warm pita, couscous, or a chickpea salad pair wonderfully.
Q: How do I make it spicier?
A: Add a pinch of red chili flakes or harissa to the whipped feta or sprinkle over the eggpla