Grilled Eggplant

Grilled eggplant slices topped with feta cheese, fresh oregano, red wine vinegar and olive oil. Seasoned with salt and pepper.

Ingredients -

2 Red Bell Peppers, cut into wedges, stems and seeds removed
1 Large Eggplant, cut into 8 individual ½-inch slices
3 tablespoons Olive Oil
1 tablespoon Red Wine Vinegar
1 tablespoon Fresh Oregano
1/2 cup crumbled Feta Cheese

Preparation:

1. Preheat grill to medium heat.

2. Oil grill grate and make sure grate hot.

3. Rub eggplant slices with olive oil. Grill eggplant slices for several minutes, turn and grill opposite sides.

4. Remove eggplant from grill to serving platter.

5. Drizzle eggplant with olive oil and red wine vinegar.

6. Combine fresh oregano and crumbled feta cheese.

7. Season cheese mixture with salt and pepper.

8. Sprinkle cheese mixture over eggplant slices.

Cooking Tip

Large Purple Eggplant

Choose large purple eggplants up to 1-1/2 pounds. Any larger and they will contain too many seeds.

Cooking Tip

Salting Eggplant

You can soak eggplant in salt water to get rid of any bitterness. Place the eggplant slices in salted water for 30 minutes. Remove from the salt water, drain in a colander, rinse lightly and pat dry with paper towels.