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Greek-Charred-Eggplant-with-Tomato-and-Feta-Recipe

Greek Charred Eggplant with Tomato and Feta

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Enjoy the delightful flavors of Greek Charred Eggplant with Tomato and Feta! This dish combines smoky eggplant, fresh tomatoes, olives, and creamy feta into a wholesome meal that’s simple to prepare yet packed with flavor. An ideal choice for a quick dinner or a healthy lunch that everyone will love.

  • Total Time: 1 hour
  • Yield: 4 servings 1x

Ingredients

Scale
  • 4 small to medium (3/4 pound each) eggplants (360g each)
  • 2 cups diced ripe tomatoes (360g)
  • 1/2 cup finely diced white onion (75g)
  • 1/2 cup pitted kalamata olives, sliced (75g)
  • 3 medium garlic cloves, minced
  • 1/4 cup extra virgin olive oil (60 ml), plus more to serve
  • 1 teaspoon sweet paprika
  • 1 teaspoon ground cumin
  • 1/4 cup chopped fresh parsley (15 g), plus more to serve
  • 1/4 teaspoon red pepper flakes (optional)
  • 1/2 teaspoon freshly ground black pepper
  • salt
  • 1 1/2 cups crumbled feta cheese (225g)
  • 1/2 cup grated kefalotyri or parmesan cheese (45g)
  • Lemon wedges, to serve

Instructions

  1. Preheat a gas barbecue to high, about 550°F (290°C).
  2. Char the eggplants on the grill with the lid closed, turning them every few minutes, until the skins are blistered and blackened, about 15 to 25 minutes. Then reduce heat to medium-high, around 375 to 450°F.
  3. While the eggplants are charring, combine diced tomatoes, onion, olives, garlic, 1/4 cup olive oil, paprika, cumin, 1/4 cup parsley, pepper, a pinch of salt, and chili flakes (if using) in a bowl. Stir gently and set aside.
  4. Once charred, remove the eggplants and let them cool for a few minutes. Peel off the skins carefully, keeping the stems intact; let them drain in a colander to remove excess liquid.
  5. Place each eggplant on a piece of aluminum foil, split them open lengthwise without cutting through the foil, and create a pocket. Stuff generously with the filling, topping with crumbled feta and parmesan. Drizzle with olive oil and wrap into sealed parcels.
  6. Grill the parcels for 10 minutes over medium-high heat, then open the tops to form bowls and cook for an additional 5 minutes until the cheese is slightly golden.
  7. Remove from the grill, and serve each eggplant on a plate. Open the parcels, finish with lemon juice, a drizzle of olive oil, and more parsley. Serve with lemon wedges.

Last Step:

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Notes

For best flavor, use ripe tomatoes.
Feel free to adjust seasoning according to your taste preference.
This dish can be prepared ahead of time and reheated before serving.

  • Author: jeremy
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Category: Dinner
  • Method: Grilling
  • Cuisine: Greek

Nutrition

  • Serving Size: 1 eggplant
  • Calories: 390
  • Sugar: 4g
  • Sodium: 900mg
  • Fat: 28g
  • Saturated Fat: 7g
  • Unsaturated Fat: 0g
  • Trans Fat: 0g
  • Carbohydrates: 26g
  • Fiber: 6g
  • Protein: 11g
  • Cholesterol: 30mg

Find it online: https://www.cookingrecipestasty.com/greek-charred-eggplant-with-tomato-and-feta/