Inspired by Greek baked eggplant and cheese, this lighter version features grilled eggplant slices topped with a fresh tomato, olive and feta salad.
Prep Time: 40 minutes
Cooking Time: 10 minutes
Ingredients
1 large eggplant, cut into 10 slices (½-inch thick)
¼ teaspoon salt
1 cup cherry tomatoes, cut into quarters
⅓ cup sliced green onion (white and green parts)
⅓ cup pitted Kalamata olives, roughly chopped
1 tablespoon finely chopped basil leaves
1½ tablespoons (20 milliliters) extra-virgin olive oil
Cooking spray
½ cup crumbled feta cheese
Black pepper, to taste
Directions
- Place eggplant slices on a large plate and sprinkle with salt to draw out some of the moisture.
- Allow eggplant to sit for 30 minutes, then pat dry with paper towels.
- Meanwhile, combine tomatoes, green onion, olives, basil and olive oil in a small bowl. Set aside.
- Heat grill pan over medium-high heat and lightly coat with cooking spray.
- Place eggplant slices on grill pan and cook for 4 minutes on each side.
- Carefully remove and place on a large plate to cool completely.
Cooking note
If using a grill, lightly brush each eggplant slice with olive oil on both sides before placing on the grill.
Nutrition Information
Serves: 5
Serving Size: 2 slices eggplant plus ¼ cup topping (140 grams)
97 calories, 7g total fat, 3g saturated fat, 12mg cholesterol, 308mg sodium, 7g carbohydrate, 3g fiber, 4g sugar, 3g protein, 259mg potassium, 71mg phosphorus
