Best Grilled Eggplant With Garlic Cumin Vinaigrette Feta Herbs Recipes

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GRILLED EGGPLANT WITH GARLIC VINAIGRETTE



Grilled Eggplant with Garlic Vinaigrette image

This healthy Grilled Eggplant with Garlic Vinaigrette is the vegetable side dish you need in your life! Tender eggplant slices are smothered in a savory garlic dressing and topped with crumbled feta cheese.

Provided by Katerina | Diethood

Categories     Side Dish

Time 30m

Number Of Ingredients 9

2 eggplants, (cut into ½-inch thick slices)
salt
1/2 cup olive oil, (divided)
fresh black pepper, (to taste)
2 tablespoons fresh lemon juice
2 tablespoons white vinegar
1 to 2 cloves garlic, (minced)
1 tablespoon chopped fresh parsley, (or other fresh herb of choice)
crumbled feta cheese, (optional)

Steps:

  • Line 2 baking sheets with paper towels; arrange the eggplant slices on top of the paper towels and sprinkle with salt on both sides. Let sit for 20 minutes, or until you can see water beads on the surface of the eggplant slices.
  • Preheat the grill.
  • Wipe down each eggplant slice with paper towels.
  • Brush eggplant slices with olive oil on both sides.
  • Lightly season with salt and fresh ground pepper.
  • Grill the eggplant slices for about 4 to 5 minutes per side, or until grill marks form and eggplant is tender.
  • Remove from grill and transfer to a platter; set aside.
  • In a mixing bowl, combine remaining olive oil, lemon juice, vinegar, garlic, and chopped fresh herbs. Taste the dressing for salt and pepper, and adjust.
  • Drizzle eggplant slices with the prepared garlic dressing.
  • Top with feta cheese, if desired.
  • Serve.

Nutrition Facts : Calories 300 kcal, Carbohydrate 14 g, Protein 2 g, Fat 27 g, SaturatedFat 4 g, Sodium 6 mg, Fiber 7 g, Sugar 8 g, ServingSize 1 serving

GRILLED EGGPLANT WITH GARLIC-CUMIN VINAIGRETTE, FETA & HERBS



Grilled Eggplant With Garlic-Cumin Vinaigrette, Feta & Herbs image

Make and share this Grilled Eggplant With Garlic-Cumin Vinaigrette, Feta & Herbs recipe from Food.com.

Provided by leroca2

Categories     Vegetable

Time 20m

Yield 1 salad, 4-6 serving(s)

Number Of Ingredients 12

1 small garlic clove
1 1/2 tablespoons fresh lemon juice
1 small shallot, very finely diced
3 tablespoons extra virgin olive oil
1/2 teaspoon cumin seed, lightly toasted and ground
kosher salt
1 pinch cayenne
1 large globe eggplant, trimmed and cut into 1/2-inch-thick rounds (about 1 pound)
3 tablespoons extra virgin olive oil, more as needed
1/4 cup crumbled feta
2 tablespoons coarsely chopped of fresh mint
2 tablespoons coarsely chopped fresh cilantro

Steps:

  • Make the vinaigrette:.
  • With a mortar and pestle, pound the garlic and a pinch of salt to a paste.
  • Combine the garlic paste and 1 tbs of the lemon juice in a bowl and let sit for 10 minute.
  • Combine the shallot with the remaining 1/2 tablespoon lemon juice and a pinch of salt in another small bowl and let sit for 10 minutes.
  • Whisk the olive oil, cumin, and cayenne into the garlic mixture. Season to taste with salt or cayenne, if necessary.
  • Grill the eggplant:.
  • Prepare a medium-high charcoal or gas grill fire.
  • Brush both sides of the eggplant slices with olive oil and season with salt.
  • Grill (covered on a gas grill; uncovered on a charcoal grill), 3 to 4 minutes.
  • Turn the eggplant and grill until tender and well marked on the second sides, 3 to 4 minutes more.The interior should be grayish and soft rather than white and hard.
  • Top grilled eggplant slices with the shallots, feta, and herbs. Whisk the vinaigrette and drizzle it on top. Serve immediately.

Nutrition Facts : Calories 238.1, Fat 22.6, SaturatedFat 4.2, Cholesterol 8.3, Sodium 109.4, Carbohydrate 8.4, Fiber 4.2, Sugar 3.2, Protein 2.8

GRILLED EGGPLANT WITH MARINATED FETA



Grilled Eggplant with Marinated Feta image

Provided by Food Network Kitchen

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Slice 2 eggplants 1/2 inch thick; lay on paper towels, sprinkle with salt and let sit 10 minutes, then pat dry. Heat 1/4 cup olive oil with 1 grated garlic clove in a saucepan, 1 minute. Stir in 1 tablespoon each chopped oregano and parsley, 1 teaspoon chopped rosemary and 1/4 teaspoon red pepper flakes. Let cool; pour over 4 ounces crumbled feta. Brush the eggplant with olive oil; grill over medium-high heat, 5 minutes per side. Top with the feta.

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