Grilled Eggplant With Feta Mint And Chili Recipes

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GRILLED EGGPLANT WITH FETA, MINT AND CHILI



Grilled Eggplant With Feta, Mint and Chili image

Make and share this Grilled Eggplant With Feta, Mint and Chili recipe from Food.com.

Provided by JillAZ

Categories     Vegetable

Time 25m

Yield 20 rolls

Number Of Ingredients 7

2 large eggplants
4 tablespoons olive oil
8 ounces feta cheese
1 large red chile
1 bunch of fresh mint
1 lemon
black pepper

Steps:

  • Preheat a grill on high.
  • Slice eggplant into thin slices lengthwise. There will be about 10 from each eggplant.
  • Finely chop red chili - include seeds if you want it extra spicy.
  • Finely chop mint - save a few bits for sprinkling over the top of finished dish.
  • Juice lemon.
  • Crumble feta into a bowl. Add red chili, mint and lemon juice and stir to combine. Add some freshly ground black pepper.
  • Brush both sides of each eggplant slice with oil. Grill for about 2 minutes on each side or until tender.
  • Lay a slice of eggplant out onto a cutting board.
  • Place a heaping teaspoon of the feta mixture onto one end of the slice. Roll up the eggplant with the feta inside.
  • Place seam side down on a serving plate. Repeat with remaining eggplant slices.
  • Sprinkle with the reserved mint.
  • Serve.

Nutrition Facts : Calories 70.7, Fat 5.4, SaturatedFat 2.2, Cholesterol 10.7, Sodium 135.7, Carbohydrate 4.4, Fiber 2.1, Sugar 1.9, Protein 2.4

GRILLED EGGPLANT, SANDWICHES WITH LEMON AïOLI, FETA, AND MINT



Grilled Eggplant, Sandwiches with Lemon Aïoli, Feta, and Mint image

Categories     Sandwich     Cheese     Citrus     Dairy     Vegetable     Quick & Easy     Fall     Gourmet

Yield Makes 4 sandwiches

Number Of Ingredients 8

1 medium eggplant (about 1 pound), cut crosswise into 1/4-inch-thick slices
3 tablespoons olive oil
2 tablespoons mayonnaise
1/4 teaspoon minced garlic, or to taste
1 teaspoon fresh lemon juice
1 loaf French bread (about 16 by 3 inches)
3 ounces chilled feta, crumbled (about 3/4 cup)
1/4 cup fresh mint leaves, washed and spun dry

Steps:

  • Preheat grill.
  • Brush eggplant with oil and season with salt and pepper. Grill eggplant in batches on a rack set 5 to 6 inches over glowing coals, turning once, until tender, about 3 minutes, transferring as cooked with tongs to a baking sheet to cool. (Alternatively, eggplant may be broiled for about the same amount of time.)
  • In a small bowl whisk together mayonnaise, garlic, and lemon juice to make aïoli.
  • Cut bread into four 4-inch-long pieces and halve each piece horizontally. Spread 4 halves with aïoli. Make sandwiches on bread with eggplant, feta, and mint.

GRILLED EGGPLANT AND PEPPERS WITH FETA



Grilled Eggplant and Peppers with Feta image

An easy way to make a tasty eggplant dish. Grilling the eggplant gives it a surprisingly different flavor, and it tastes great with peppers, feta cheese, and spices. I eat this as a stand-alone dish, but my husband likes to eat his on toasted potato rolls as a sandwich filling. If you eat it without a bun it's gluten-free, as well as vegetarian. It's also great topped with a fried egg!

Provided by Marcia

Categories     Side Dish     Vegetables     Eggplant

Time 30m

Yield 4

Number Of Ingredients 10

1 large eggplant, sliced into 1/4-inch thick rounds
½ red bell pepper, seeded and sliced lengthwise into 4 strips
½ green bell pepper, seeded and sliced lengthwise into 4 strips
½ yellow bell pepper, seeded and sliced lengthwise into 4 strips
½ orange bell pepper, seeded and sliced lengthwise into 4 strips
¼ cup olive oil
1 tablespoon steak seasoning (such as Montreal Steak Seasoning®)
¼ cup crumbled feta cheese
¼ cup chopped fresh basil
1 tablespoon ground oregano

Steps:

  • Preheat an outdoor grill for high heat and lightly oil the grate.
  • Place eggplant and all bell peppers into a large bowl. Drizzle with olive oil and toss to coat. Sprinkle with steak seasoning; coat well.
  • Place eggplant and bell pepper slices directly on the preheated grill. Cook until eggplant is softened, marked, and slightly charred and peppers are softened and marked, 15 to 20 minutes, turning every 3 to 5 minutes. Reduce heat as necessary to prevent burning.
  • Remove from grill. Arrange in 4 piles, starting with a slice of eggplant and alternating eggplant and pepper slices, including one slice of each bell pepper color in each pile. Top with feta cheese. Sprinkle with basil and oregano. Serve warm.

Nutrition Facts : Calories 225 calories, Carbohydrate 15.4 g, Cholesterol 14 mg, Fat 17.5 g, Fiber 7.2 g, Protein 4.8 g, SaturatedFat 4.3 g, Sodium 869.6 mg, Sugar 6.4 g

GRILLED EGGPLANT WITH MINT



Grilled Eggplant with Mint image

Provided by Food Network Kitchen

Time 20m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Grill 4 small Japanese eggplants over medium-high heat, turning, until very soft, 15 minutes. Cook 3 sliced garlic cloves in 3 tablespoons olive oil in a small skillet over medium heat, 2 to 3 minutes. Remove from the heat; add a pinch of red pepper flakes. Trim the ends off the eggplant and split open. Scrape the flesh with a fork and season with salt. Top with the garlic oil and sliced mint.

GRILLED EGGPLANT WITH GARLIC-CUMIN VINAIGRETTE, FETA & HERBS



Grilled Eggplant With Garlic-Cumin Vinaigrette, Feta & Herbs image

Make and share this Grilled Eggplant With Garlic-Cumin Vinaigrette, Feta & Herbs recipe from Food.com.

Provided by leroca2

Categories     Vegetable

Time 20m

Yield 1 salad, 4-6 serving(s)

Number Of Ingredients 12

1 small garlic clove
1 1/2 tablespoons fresh lemon juice
1 small shallot, very finely diced
3 tablespoons extra virgin olive oil
1/2 teaspoon cumin seed, lightly toasted and ground
kosher salt
1 pinch cayenne
1 large globe eggplant, trimmed and cut into 1/2-inch-thick rounds (about 1 pound)
3 tablespoons extra virgin olive oil, more as needed
1/4 cup crumbled feta
2 tablespoons coarsely chopped of fresh mint
2 tablespoons coarsely chopped fresh cilantro

Steps:

  • Make the vinaigrette:.
  • With a mortar and pestle, pound the garlic and a pinch of salt to a paste.
  • Combine the garlic paste and 1 tbs of the lemon juice in a bowl and let sit for 10 minute.
  • Combine the shallot with the remaining 1/2 tablespoon lemon juice and a pinch of salt in another small bowl and let sit for 10 minutes.
  • Whisk the olive oil, cumin, and cayenne into the garlic mixture. Season to taste with salt or cayenne, if necessary.
  • Grill the eggplant:.
  • Prepare a medium-high charcoal or gas grill fire.
  • Brush both sides of the eggplant slices with olive oil and season with salt.
  • Grill (covered on a gas grill; uncovered on a charcoal grill), 3 to 4 minutes.
  • Turn the eggplant and grill until tender and well marked on the second sides, 3 to 4 minutes more.The interior should be grayish and soft rather than white and hard.
  • Top grilled eggplant slices with the shallots, feta, and herbs. Whisk the vinaigrette and drizzle it on top. Serve immediately.

Nutrition Facts : Calories 238.1, Fat 22.6, SaturatedFat 4.2, Cholesterol 8.3, Sodium 109.4, Carbohydrate 8.4, Fiber 4.2, Sugar 3.2, Protein 2.8

GRILLED EGGPLANT WITH MARINATED FETA



Grilled Eggplant with Marinated Feta image

Provided by Food Network Kitchen

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Slice 2 eggplants 1/2 inch thick; lay on paper towels, sprinkle with salt and let sit 10 minutes, then pat dry. Heat 1/4 cup olive oil with 1 grated garlic clove in a saucepan, 1 minute. Stir in 1 tablespoon each chopped oregano and parsley, 1 teaspoon chopped rosemary and 1/4 teaspoon red pepper flakes. Let cool; pour over 4 ounces crumbled feta. Brush the eggplant with olive oil; grill over medium-high heat, 5 minutes per side. Top with the feta.

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