Eggplant slices are brushed with a lemon-herb mixture, grilled and then topped with juicy tomatoes and salty feta. Eggplant doesn't need to cook very long on the grill so be sure to keep a close eye on it and remove it when it begins to get charred grill marks. Great hot or at room temperature and served either as a main dish or a side. It also makes a great, healthy appetizer. Change the flavor profile of this recipe by using diced mozzarella instead of feta and red wine vinegar instead of lemon juice.
4 sprays cooking spray
1 tbsp fresh lemon juice
1 tbsp olive oil, extra virgin
1 tbsp fresh oregano, plus more for garnish
¼ tsp minced garlic
¾ tsp kosher salt, divided
⅛ tsp black pepper
1 large uncooked eggplant, trimmed and sliced into 12 (1⁄2-inch) rounds
2 large fresh tomatoes, tops and bottoms trimmed, each cut into 6 slices
¾ cup crumbled feta cheese, divided
Off heat, coat grill rack or grill pan with nonstick spray. Preheat a gas grill or grill pan to medium-high, or prepare a medium-high fire in a charcoal grill.
In a small bowl, whisk lemon juice, oil, oregano, garlic, and 1⁄4 tsp salt. Set aside dressing for flavors to blend.
Coat eggplant with nonstick spray and sprinkle with black pepper and remaining 1⁄2 tsp salt. Grill eggplant, turning as needed, until lightly charred and tender, 8 to 10 minutes. Turn eggplant over and brush with dressing. Top each eggplant slice with 1 tomato slice and 1 tbsp cheese. Close the lid and cook until tomato and cheese soften slightly, about 1 minute. Transfer stacks to platter. Garnish with more oregano leaves.
Serving Size: 1 stack of Grilled Eggplant, Tomato & Feta!