Grilled eggplant with tomatoes and Greek cheese

4 servings

20 minutes

Grilled eggplant with tomatoes and Greek cheese is a delightful Mediterranean dish where juicy vegetables meet tangy feta cheese. The eggplant, with its tender texture, becomes soft and aromatic after grilling, acquiring an appetizing golden crust. Tomatoes infused with spices reveal their sweetness, while the dressing of olives, garlic, and herbs adds a rich, fresh flavor. Serving it with feta cubes gives the dish a creamy saltiness, creating a perfect blend of tastes. This dish is great for both a light dinner and a festive table, complementing it with notes of Mediterranean sunshine and gastronomic pleasure.

Energy value per serving

• Calories: 259.9
• Proteins: 8.5g
• Fats: 20.9g
• Carbohydrates: 9.6g

Ingredients

• Eggplants: 1 pc
• Tomatoes: 3 pc
• Red onion: 0.5 head
• Feta cheese: 150 g
• Olive: 60 g
• Olive oil: 2 tbsp
• Garlic: 2 clove
• Basil: 1 bunch
• Coriander: 1 bunch
• Salt: to taste
• Ground black pepper: to taste

Cooking steps

1. Prepare all the ingredients — the dish cooks very quickly, there won't be time to get distracted.

2. Open the grill to create two independent cooking surfaces. Set the temperature to 220 degrees on the left side of the grill and 180 degrees on the right.

3. Cut the tomatoes in half, salt and pepper them.

   Required ingredients:

   • Tomatoes: 3 pieces
   • Salt:  to taste
   • Ground black pepper:  to taste

4. Cut the eggplants in half lengthwise, make a grid pattern on the flesh, and season with salt and pepper.

   Required ingredients:

   • Eggplants: 1 piece
   • Salt:  to taste
   • Ground black pepper:  to taste

5. Place the tomatoes cut side down on the left side of the preheated grill and the eggplants, also cut side down, on the right.

   Required ingredients:

   • Tomatoes: 3 pieces
   • Eggplants: 1 piece

6. Fry the eggplants for 7-8 minutes on each side until they are soft with a nice grill mark.

7. The tomatoes will be ready in just a couple of minutes, just enough time to prepare a dressing for them.

8. For the dressing, chop garlic, olives, and red onion into small cubes.

   Required ingredients:

   • Garlic: 2 cloves
   • Olive: 60 g
   • Red onion: 0.5 head

9. Chop cilantro and basil, mix with olives and garlic.

   Required ingredients:

   • Coriander: 1 bunch
   • Basil: 1 bunch
   • Olive: 60 g
   • Garlic: 2 cloves

10. Place the tomatoes in the prepared marinade and leave for 5 minutes until the eggplants are ready.

    Required ingredients:

    • Tomatoes: 3 pieces

11. Cut the cheese into large cubes.

    Required ingredients:

    • Feta cheese: 150 g

12. Place tomatoes with olives and herbs on the baked hot eggplants.

    Required ingredients:

    • Eggplants: 1 piece
    • Tomatoes: 3 pieces
    • Olive: 60 g
    • Coriander: 1 bunch
    • Basil: 1 bunch
    • Garlic: 2 cloves

13. Add cheese, garnish with basil leaves, and serve immediately.

    Required ingredients:

    • Feta cheese: 150 g
    • Basil: 1 bunch