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Mediterranean Grilled Eggplant

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Prep Time 15 minutes
Total Time 15 minutes
Course Breakfast
Cuisine world cuisine
Servings 4
Calories 480 kcal

Ingredients
  

  • 1/2 c. extra-virgin olive oil
  • 1 tsp. dried oregano 
  • 1/4 tsp. red pepper flakes
  • Kosher salt
  • Freshly ground black pepper
  • 2 large eggplants, sliced into 1/4" rounds
  • 1/4 c. crumbled feta
  • 2 tbsp. freshly chopped parsley
  • Juice of 1/2 lemon

FOR THE TAHINI DRESSING

  • 1/3 c. tahini
  • Juice of 1 lemon
  • 2 tbsp. water
  • 1 clove garlic, minced
  • Kosher salt

Instructions
 

  • Make eggplant: Heat grill or grill pan over medium-high heat. In a small bowl, combine oil, oregano, and red pepper flakes. Brush all over eggplants and season with salt and pepper. 
  • Grill eggplants until tender and slightly charred, about 3 minutes per side. 
  • Top grilled eggplants with feta and parsley, then squeeze lemon juice over. 
  • Make tahini dressing: In a medium bowl, whisk together tahini, lemon juice, water, and garlic. Season with salt. If dressing is too thick, add more water, a tablespoon at a time, until desired consistency. 
  • Serve eggplant warm with tahini dressing.

Nutrition

Calories: 480kcalCarbohydrates: 15gProtein: 9gFat: 40gSaturated Fat: 7gCholesterol: 6mgSodium: 1005mgPotassium: 938mgFiber: 13gSugar: 13gCalcium: 183mgIron: 3mg
Keyword Mediterranean Grilled Eggplant
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