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.
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.
- 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.
- Eggplant: 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.
- Tomatoes: 3 pieces
- Eggplant: 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.
- Garlic: 2 cloves
- Green olives: 60 g
- Red onion: 0.5 head
9
Chop cilantro and basil, mix with olives and garlic.
- Cilantro: 1 bunch
- Basil: 1 bunch
- Green olives: 60 g
- Garlic: 2 cloves
10
Place the tomatoes in the prepared marinade and leave for 5 minutes until the eggplants are ready.
- Tomatoes: 3 pieces
11
Cut the cheese into large cubes.
- Feta cheese: 150 g
12
Place tomatoes with olives and herbs on the baked hot eggplants.
- Eggplant: 1 piece
- Tomatoes: 3 pieces
- Green olives: 60 g
- Cilantro: 1 bunch
- Basil: 1 bunch
- Garlic: 2 cloves
13
Add cheese, garnish with basil leaves, and serve immediately.
- Feta cheese: 150 g
- Basil: 1 bunch
