Grilled Eggplant with Tomatoes and Feta Recipe

Inspired by Greek baked eggplant and cheese, this lighter version features grilled eggplant slices topped with a fresh tomato, olive and feta salad.

Prep Time: 40 minutes
Cooking Time: 10 minutes

Ingredients

1 large eggplant, cut into 10 slices (½-inch thick)
¼ teaspoon salt
1 cup cherry tomatoes, cut into quarters
⅓ cup sliced green onion (white and green parts)
⅓ cup pitted Kalamata olives, roughly chopped
1 tablespoon finely chopped basil leaves
1½ tablespoons (20 milliliters) extra-virgin olive oil
Cooking spray
½ cup crumbled feta cheese
Black pepper, to taste

Directions

1. Place eggplant slices on a large plate and sprinkle with salt to draw out some of the moisture.
2. Allow eggplant to sit for 30 minutes, then pat dry with paper towels.
3. Meanwhile, combine tomatoes, green onion, olives, basil and olive oil in a small bowl. Set aside.
4. Heat grill pan over medium-high heat and lightly coat with cooking spray.
5. Place eggplant slices on grill pan and cook for 4 minutes on each side.
6. Carefully remove and place on a large plate to cool completely.

Cooking note

If using a grill, lightly brush each eggplant slice with olive oil on both sides before placing on the grill.

Nutrition Information

Serves: 5
Serving Size: 2 slices eggplant plus ¼ cup topping (140 grams)

97 calories, 7g total fat, 3g saturated fat, 12mg cholesterol, 308mg sodium, 7g carbohydrate, 3g fiber, 4g sugar, 3g protein, 259mg potassium, 71mg phosphorus

This recipe originally appeared in Food & Nutrition Magazine^®, published by the Academy of Nutrition and Dietetics.