Grilled Eggplant with Marinated Feta

2 eggplants, sliced 1/2 inch thick


1/4 cup olive oil, plus more for brushing

1 garlic clove, minced or grated

1 Tbsp. fresh oregano, chopped

1 Tbsp. fresh parsley, chopped

1 tsp fresh rosemary, chopped

1 tsp red pepper flakes

4 oz. crumbled feta cheese

Preheat your outdoor grill, grill pan, or oven.

Lay eggplant slices on paper towels, sprinkle with salt and let sit 10 minutes, then pat dry.

Heat olive oil with grated garlic clove in a saucepan for 1minute. Stir in oregano, parsley, rosemary and red pepper flakes. Let cool. Then pour over crumbled feta. Set aside.

Brush the eggplant with olive oil; grill over medium-high heat, 5 minutes per side. Transfer to a serving plate and drizzle with marinated feta mixture.


Yield: 4 servings