Prep Time
10 min
Cook Time
10 min
Yields
6 servings
Grilled eggplant topped with tomatoes, cucumber, fresh herbs and diced feta make this a delicious meatless meal.
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ingredients
2
eggplants
Olive oil, for drizzling
1
sprinkle chili powder
1
sprinkle kosher salt
1
sprinkle freshly ground black pepper
8
ounce feta, diced
4
Roma tomatoes, diced
1
hothouse cucumber, seeded and diced
1
cup fresh flat-leaf parsley, chopped
1
lemon, sliced in half
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directions
Step 1
Heat a grill pan over medium heat.
Step 2
Slice both eggplants lengthwise into 3 thick steaks. Drizzle with some olive oil and sprinkle with the chili powder, salt and pepper.
Step 3
Grill the eggplant steaks until tender and nicely marked by the grill pan, about 4 minutes per side.
Step 4
Transfer the eggplant steaks to individual serving plates and sprinkle with the feta cheese, tomatoes, cucumbers and chopped parsley and top with a squeeze of lemon. Serve.