This fruit (yes, eggplant is a fruit!) and cousin to the tomato is big, bold, and great for the grill. Eggplant is satisfying enough to stand in for your burger or stand alone as a Mediterranean-inspired side dish that’s not only easy but sure to impress.
Total Time: 22 min.
Prep Time: 15 min.
Cook Time: 7 min.
- 2 tablespoon(s) extra virgin olive oil
- 2 teaspoon(s) fresh oregano leaves
- 2 (about 1 1/2 pounds each) eggplants, cut lengthwise into 1/2-inch- thick slices
- Nonstick cooking spray
- 1/2 teaspoon(s) salt
- 1/4 teaspoon(s) coarsely ground pepper
- 1 ounce(s) (1/4 cup) ricotta salata or feta cheese, crumbled
- 2 plum tomatoes, cut into 1/2-inch dice
- Lemon wedges
- Oregano sprigs, for garnish
- Prepare charcoal fire or preheat gas grill for covered direct grilling over medium-high heat.
- Meanwhile, in small saucepan, heat oil over medium heat until hot but not smoking. Remove saucepan from heat; add 2 teaspoons oregano. Let steep until ready to serve.
- Lightly spray both sides of eggplant slices with nonstick spray; sprinkle with salt and pepper. Place eggplant on hot grill rack. Cover grill and cook eggplant 7 to 10 minutes or until tender and browned, turning over once.
- Transfer eggplant to platter; drizzle with oregano oil and top with ricotta salata and tomatoes. Serve with lemon wedges. Garnish with oregano sprigs.
- Calories 85
- Total Fat 5g
- Saturated Fat 1g
- Cholesterol 3mg
- Sodium 210mg
- Total Carbohydrate 10g
- Dietary Fiber 4g
- Sugars —
- Protein 2g
- Calcium —