Grilled Eggplant with Tomatoes, Basil and Feta

Eggplant is brain food since its skin contain nasunin protecting cell membranes from damage. Beside its health benefits, eggplant has a delicious texture and flavors that go well in many types of cuisine from Thai and Indian to Mediterranean and Italian. This time I decided to try a Mediterranean rendition based on a recipe that reminded me of a caprese salad. The main difference: Add eggplant and replace mozzarella with feta.

This dish tastes great alongside a salad, pasta or other veggies. The salad is even tastier made with homemade ingredients. If you have a basil or tomato plant, be sure to use them fresh from the garden.

Eggplant Salad


> 1 large eggplant, cut in circular slices 1/3-inch-thick
> cooking spray
> 8 large tomatoes, sliced
> 1/4 cup crumbled feta cheese
> ground black pepper
> 1/4 cup fresh basil leaves, torn if large
> balsamic vinegar


Spray grill or grilling pan with cooking spray and place eggplant on surface. Grill, turning once, until tender, about 4 minutes each side.

Layer eggplant, tomatoes and basil. Drizzle with balsamic vinegar and sprinkle feta over vegetables.

Makes 4 servings.

Adapted from Martha Stewart.

Grilled Eggplant


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