Grilled Eggplant with Herbed Feta Cheese

Savor the smoky flavors of grilled eggplant paired with the creamy tang of herbed feta cheese. This dish is a perfect harmony of textures and tastes, making it an ideal keto-friendly side or appetizer that's sure to impress.

Course Appetizer

Cuisine Mediterranean

Keyword Grilled Eggplant, Herbed Feta Cheese, Keto, Low-Carb

Prep Time 15

Cook Time 10

Total Time 25

Servings servings

Calories 180kcal

Equipment

Grill
Knife
Cutting board
Brush for olive oil
Small mixing bowl
Spoon

Ingredients

2 medium eggplants about 1 lb or 450g each
½ cup feta cheese, crumbled 4 oz or 113g
2 tablespoons extra-virgin olive oil 30ml
1 tablespoon fresh parsley, chopped 3.8g
1 tablespoon fresh basil, chopped 3.8g
1 teaspoon fresh thyme leaves 1g
½ teaspoon garlic powder 1.5g
¼ teaspoon black pepper 0.6g
¼ teaspoon sea salt 1.5g

Additional herbs for garnish

Instructions

Preheat your grill to medium-high heat.
Slice the eggplants into 1/2 inch (1.3 cm) thick rounds.
Brush each eggplant slice with olive oil on both sides and sprinkle with sea salt and black pepper.
Place the eggplant slices on the grill and cook for about 4-5 minutes on each side, or until they have nice grill marks and are tender.
While the eggplants are grilling, in a small bowl, mix the crumbled feta cheese with the chopped parsley, basil, thyme, and garlic powder until well combined.
Once the eggplants are done, remove them from the grill and immediately top each slice with a generous spoonful of the herbed feta mixture.
Allow the heat from the eggplants to slightly melt the feta.
Garnish with additional fresh herbs if desired before serving.

Notes

For a smokier flavor, consider adding a pinch of smoked paprika to the feta cheese mixture.

The thickness of the eggplant slices can be adjusted to your preference; thicker slices will take longer to cook.

This dish is best enjoyed fresh but can be stored in the refrigerator for up to two days. Reheat on the grill or in a pan for best texture.

Nutrition