Grilled Eggplant With Tomato And Feta Cheese

This Vegetarian addiction is a finely balanced combination of eggplant, tomatoes, and feta, all infused with fresh basil and extra virgin oil.

Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings


1 large eggplant
3 large tomatoes to match the diameter of the eggplant
0.4 lbs Bulgarian feta cheese crumbled
1/2 cup fresh basil leaves
juice of half lemon
2 garlic cloves
1/2 tbs extra-virgin olive oil
1/2 tbs extra-virgin olive oil


1. Cut the eggplant crosswise to ½” thick rounds. Season lightly with salt and leave them for 30 minutes on a side until the water has come out of the eggplant.

2. Once ready, drizzle some olive oil on top of each slice and grill them on a lightly oiled grill rack for 2 -3 minutes each side.

3. Blend the basil leaves with 4 tablespoons olive oil, 2 garlic cloves, and 1 teaspoon salt in an emersion blender until smooth.

4. Cut the tomatoes crosswise to 1/4″ thick rounds.

5. Lightly oil the baking pan. Arrange 4 eggplant rounds side by side. Spread 1/2 tablespoon of the basil-garlic mixture on top of each one, then generously sprinkle feta crumbs. Top each with tomato rings. Add another layer of eggplant, basil spread, feta and tomato rounds and top with the rest of the crumbled feta.

6. Preheat the oven to 400F.

7. Drizzle some olive oil on top of each stuck and bake for 15 minutes.

Recipe from


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