If you need an easy side dish this summer, this grilled eggplant with feta cheese is great with anything you’re grilling.
Grilled Eggplant with Feta
This is a really simple summer side dish, the flavor of the oregano comes through, and it doesn’t need any garnish—though a little more dried oregano sprinkled over would never hurt! According to some research I did, the eggplant texture is better—crisper outside—if you grill uncovered. So that’s why the first half is on an open grill, but the cheese took too long to melt uncovered, so I split the difference. Serve this with Broiled Tilapia Oreganata or these Air Fryer Chicken Cutlets.
Why This Grilled Eggplant and Feta Recipe Works
I love eggplant and love to grill it in the summer! It’s super easy and goes with just about any protein. This also works with zucchini if you want to switch it up!
- Quick and easy! Ready in under 30 minutes and a great way to use up that summer eggplant!
- Versatile- serve hot or cold.
- Vegetarian and low in calories and cholesterol.
If you make this grilled eggpant and feta recipe, I would love to see it. Tag me in your photos or videos on Instagram, TikTok, or Facebook!
Eggplant Ingredients
Here’s everything you’ll need to make this grilled eggplant with feta. Scroll to the bottom for the exact measurements.
- Eggplant
- Red wine vinegar
- Extra-virgin olive oil
- Oregano
- Garlic
- Kosher salt
- Feta cheese
How to Make Grilled Eggplant with Feta
Here’s how to make this grilled eggplant with feta! The complete instructions are in the recipe card below.
- Preheat the grill to high.
- Trim the ends off of the eggplant and cut it crosswise into 12 1/2-inch thick slices.
- Whisk together the red wine vinegar, olive oil, dried oregano, garlic, and salt.
- Grill eggplant, uncovered, for 5 minutes, then flip. Spoon or brush all of the garlic-herb mixture over the tops, sprinkle evenly with the feta, then cover the grill and continue grilling until the cheese is melted and the eggplant is tender.
- Transfer to a serving platter and serve hot or warm.
What to Serve with Grilled Eggplant
This easy grilled eggplant with feta is a great side dish for dinner. It pairs great with any of the following:
More Eggplant Recipes You’ll Love
Yield: 4 servings
Serving Size: 3 slices
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Preheat the grill to high.
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Trim the ends off of the eggplant and cut it crosswise into 12 1/2-inch thick slices. Season just the tops of the slices lightly with salt.
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In a small bowl, whisk together the red wine vinegar, olive oil, dried oregano, garlic, and salt.
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Lay the eggplant slices on the grill with the salted side up. Grill, uncovered, for 5 minutes, then flip.
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Spoon or brush all of the garlic-herb mixture over the tops, sprinkle evenly with the feta, then cover the grill and continue grilling until the cheese is melted and the eggplant is tender, about 5 minutes more.
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Transfer the grilled eggplant to a serving platter and serve hot or warm.
Last Step:
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Serving: 3 slices, Calories: 106 kcal, Carbohydrates: 9.5 g, Protein: 3.5 g, Fat: 6.5 g, Saturated Fat: 2.5 g, Cholesterol: 12.5 mg, Sodium: 305 mg, Fiber: 4.5 g, Sugar: 5 g
