0.0 – 0 reviews • Gluten Free
| Level: |
Easy |
| Total: |
1 hr 10 min |
| Prep: |
20 min |
| Inactive: |
30 min |
| Cook: |
20 min |
| Yield: |
4 servings |
Ingredients
- 2 eggplants (1 pound each), cut crosswise into 1/2-inch-thick slices
- Kosher salt
- 1/2 cup extra-virgin olive oil
- Freshly ground black pepper
- 1 lemon
- 2 tablespoons white wine vinegar
- 1/4 cup finely chopped shallots
- 1 tablespoon finely chopped fresh mint, plus small leaves for garnish
- Small square feta cheese, for shaving
Instructions
- Lay the eggplant slices in a single layer on 2 baking sheets and sprinkle both sides with salt. Set aside about 30 minutes, or until moisture beads on top of the eggplant.
- Prepare a grill for medium-high heat. Rinse the eggplant to remove the excess salt and pat dry. Brush the eggplant slices with 3 tablespoons of the olive oil, coating both sides. Season with salt and pepper. Working in batches, grill the eggplant about 5 minutes per side, or until char marks form and the eggplant is very tender. Transfer to a platter as you finish each batch.
- Meanwhile, grate the zest of the lemon into a small bowl. Halve the lemon and squeeze 2 tablespoons of juice into the bowl. Whisk in the vinegar, shallots, chopped mint and the remaining 5 tablespoons oil. Season the vinaigrette to taste with salt and pepper.
- Spoon the vinaigrette over the grilled eggplant and sprinkle with the mint leaves. Using a vegetable peeler, shave thin slices of feta cheese over the eggplant. Sprinkle with pepper and serve.
Nutrition Facts
| Serving Size |
1 of 4 servings |
| Calories |
300 |
| Total Fat |
27 g |
| Saturated Fat |
4 g |
| Carbohydrates |
15 g |
| Dietary Fiber |
7 g |
| Sugar |
8 g |
| Protein |
2 g |
| Cholesterol |
0 mg |
| Sodium |
670 mg |