MEDITERRANEAN GRILLED EGGPLANT SPREAD

Mediterranean Grilled Eggplant Spread image

Grilled fresh veggies and herbs come together for a light spread that doubles as an add-in for grilled fish and chicken dishes. Try adding to pasta with fresh tomatoes and feta! Great served with a sauvignon blanc for warm summer nights.

Provided by Anne

Categories Appetizers and Snacks Dips and Spreads Recipes

Time 35m

Yield 8

Number Of Ingredients 9

Ingredients

½ red bell pepper
1 large eggplant, peeled and sliced
2 thick slices red onion
¼ cup extra-virgin olive oil, or more to taste
2 tablespoons chopped fresh basil, or to taste
1 ½ teaspoons chopped fresh oregano, or to taste
¼ lemon, juiced
sea salt and ground black pepper to taste
¼ cup crumbled feta cheese

Steps:

Preheat an outdoor grill for high heat, and lightly oil the grate.
Arrange red bell pepper, eggplant, and onion slices on on the preheated grill; cook until red pepper is charred and eggplant and onion are tender with grill marks, 5 to 7 minutes per side. Place red pepper in a paper bag and close tightly to 'sweat', about 10 minutes; peel the charred skin off the pepper.
Blend red bell pepper, eggplant, onion, olive oil, basil, oregano, lemon juice, sea salt, and black pepper in a food processor until smooth and spreadable. Stir in feta cheese.

Nutrition Facts : Calories 87.2 calories, Carbohydrate 1.2 g, Cholesterol 7 mg, Fat 8.7 g, Fiber 0.3 g, Protein 1.3 g, SaturatedFat 2.2 g, Sodium 128.3 mg, Sugar 0.6 g