Griddled Marinated Eggplant with Feta and Herbs
Elevate your vegetable game with this Griddled Marinated Eggplant with Feta and Herbs, a vibrant Mediterranean-inspired dish bursting with flavor and texture. Tender eggplant slices are marinated in a zesty blend of garlic, balsamic vinegar, lemon juice, and oregano, then perfectly charred on a hot griddle for that smoky, caramelized finish. Topped with crumbled feta cheese and a sprinkle of fresh parsley and mint, this recipe strikes the perfect balance between tangy, savory, and herby. Quick to prepare and stunningly versatile, it can be served warm as a flavorful side dish or enjoyed at room temperature as a refreshing light meal. Perfect for summer gatherings, meatless mains, or anyone looking to savor the essence of Mediterranean cuisine!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 medium eggplant
- 4 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 2 cloves garlic
- 1 tablespoon lemon juice
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup feta cheese
- 2 tablespoons fresh parsley
- 2 tablespoons fresh mint
Instructions
Slice the eggplants into 1/2-inch thick rounds. Sprinkle both sides with a bit of salt, then place them on a tray lined with paper towels and let them sit for 15 minutes to draw out moisture. Pat them dry with a paper towel.
In a small bowl, whisk together 3 tablespoons of olive oil, balsamic vinegar, minced garlic, lemon juice, oregano, salt, and black pepper to make the marinade.
Place the dried eggplant slices in a single layer in a large dish or resealable bag. Pour the marinade over the slices, ensuring each piece is evenly coated. Let the eggplant marinate for 20 minutes at room temperature.
Heat a griddle pan or large skillet over medium-high heat and brush it lightly with the remaining 1 tablespoon of olive oil.
Cook the marinated eggplant slices in batches for about 3-4 minutes per side, or until tender and nicely charred. Remove from the pan and set aside on a serving platter.
Crumble the feta cheese over the warm eggplant slices, then sprinkle with freshly chopped parsley and mint.
Serve immediately as a warm dish or allow it to come to room temperature for a light, refreshing option.
Nutrition Facts
Calories |
1008 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.4 g | 95% | |
| Saturated Fat | 19.1 g | 96% | |
| Polyunsaturated Fat | 6.5 g | ||
| Cholesterol | 67 mg | 22% | |
| Sodium | 4395 mg | 191% | |
| Total Carbohydrate | 72.7 g | 26% | |
| Dietary Fiber | 32.2 g | 115% | |
| Total Sugars | 39.9 g | ||
| Protein | 22.5 g | 45% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 607 mg | 47% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 2671 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
