There’s something irresistibly Mediterranean about this simple yet elegant dish. Grilled aubergine (or eggplant) paired with crumbled feta cheese creates a beautiful balance of smoky, creamy, salty, and tangy flavors all without needing to overcomplicate the process.
This is a dish that celebrates fresh produce and bold, rustic flavors. It’s easy enough for a weeknight dinner, yet refined enough to serve to guests. Whether you serve it as a side, a starter, or the centerpiece of a light meal, it’s bound to impress.
Let’s walk through how to make it perfectly, and how to truly enjoy it with a glass of wine and a heartfelt Bon Appetit at the end.
Ingredients: (Serves 2–4)
- 2 medium aubergines (eggplants)
- 3–4 tablespoons olive oil
- 1 teaspoon sea salt
- Freshly ground black pepper, to taste
- 100g (about 3.5 oz) feta cheese, crumbled
- 1 clove garlic, minced
- A handful of fresh parsley or mint, chopped
- Optional: lemon zest or a drizzle of balsamic glaze
Instructions:
1. Prepare the Aubergines.
Slice aubergines into ½-inch thick rounds or lengthwise slices, depending on your preference. Lightly salt both sides and let them sit for about 15–20 minutes. This draws out excess moisture and any bitterness. Pat dry with paper towels.
2. Heat the Grill.
Fire up a grill pan or outdoor barbecue to medium high heat. Brush each slice of aubergine generously with olive oil on both sides.
3. Grill Until Tender.
Grill the slices for 3–5 minutes per side, or until they have nice grill marks and are soft all the way through. Don’t rush this part,the slow caramelization of the aubergine is what gives this dish its depth.
4. Add Flavor.
While still warm, place the grilled aubergines on a serving plate. Sprinkle with the minced garlic, then crumble the feta cheese over the top. The warmth of the aubergine slightly softens the feta, making it creamier.
5. Garnish and Serve.
Top with chopped herbs (parsley or mint), a twist of black pepper, and a grating of lemon zest for brightness. For an extra punch, drizzle with balsamic glaze.
How to Serve It.
This dish is amazingly versatile. It can be:
- A vegetarian main course, served with couscous or flatbread
- A side dish for grilled meats or fish
- A beautiful starter for a summer dinner party
To take it to the next level, serve with a glass of chilled dry white wine — a Sauvignon Blanc or Assyrtiko pairs beautifully with the salty feta and the grilled notes of aubergine.
Sit outside if you can, let the evening air in, and toast to the simplicity of good food.
Whether you’re cooking for yourself, your family, or your friends, Grilled Aubergine with Feta Cheese is a reminder that simplicity, when done with care, is often the most satisfying kind of meal.
Pair it with wine, serve it with love, and enjoy every bite.
Bon Appetit.
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Nutritional Tip:
Aubergines are high in fiber and antioxidants, while feta offers protein and calcium. This dish is naturally gluten free, vegetarian, and can be made vegan by substituting the cheese with a plant based feta alternative.
Questions & Answers:
Q1: Can I bake the aubergines instead of grilling?
A: Yes! Bake at 200°C (400°F) for about 25 minutes, flipping halfway. You won’t get grill marks, but the result will still be delicious.
Q2: Can I use other cheeses if I don’t like feta?
A: Absolutely, goat cheese, ricotta salata, or even grilled halloumi are excellent alternatives.
Q3: What herbs go best with this dish?
A: Mint adds a fresh contrast to the smoky aubergine, while parsley offers a bright, clean flavor. Dill and oregano also work well.
Q4: How can I make this more filling as a main meal?
A: Serve it on a bed of quinoa or lentils, or tuck the slices into a warm pita with hummus and extra herbs.
Q5: How long does it keep in the fridge?
A: It keeps well for up to 2 days in an airtight container. Reheat gently or enjoy cold as part of a salad or sandwich.