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Grilled eggplant strips arranged over whipped feta with mint and pine nuts on a platter.
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Perfect Grilled Eggplant (with Whipped Feta)

Smoky grilled eggplant over cool, creamy whipped feta with mint and toasted pine nuts. A salt cure keeps the eggplant silky and never greasy.
Prep Time15 minutes
Cook Time10 minutes
Salt-curing20 minutes
Total Time55 minutes
Course: Appetizer, Side Dish
Cuisine: Mediterranean
Keyword: best grilled eggplant, grilled eggplant, grilled eggplant with whipped feta
Servings: 6 servings
Author: Jennifer Pallian BSc, RD

Ingredients

For the Eggplant

  • 2 large globe or Italian eggplants about 2 lb total, cut lengthwise into 1/2-inch thick strips
  • 3 tsp kosher salt for the cure

Whipped Feta

  • 8 oz feta cheese crumbled
  • 6 tbsp full-fat Greek yogurt
  • 3 tbsp olive oil
  • 1 lemon zested and juiced
  • ⅛ tsp black pepper

For the Flavored Oil

  • ½ cup olive oil
  • 3 cloves garlic grated, about 3 tsp
  • ¼ tsp red pepper flakes
  • ¼ tsp freshly ground black pepper

For Serving

  • 2 tbsp extra-virgin olive oil for drizzling
  • 1 tbsp fresh mint or flat-leaf parsley torn
  • 2 tbsp toasted pine nuts
US Customary - Metric

Instructions

  • Sprinkle both sides of the eggplant with salt and spread in a colander. Rest 20 to 30 minutes. Rinse thoroughly under cold water, then press or squeeze completely dry with paper towels.
  • Add all whipped feta ingredients to a blender or small food processor. Process 30 to 60 seconds until completely smooth and creamy.
  • Whisk together the olive oil, grated garlic, red pepper flakes, and black pepper. Brush both sides of the eggplant generously. Heat the grill to medium-high, clean the grates, then oil them just before cooking.
  • Place the eggplant on the grill and do not touch for 4 to 5 minutes. Flip when it releases cleanly. Grill the second side 4 to 5 minutes, until a knife pokes through with zero resistance.
  • Spread the whipped feta across a platter. Arrange the grilled eggplant over the top. Drizzle with olive oil and scatter with torn mint and toasted pine nuts.

Video

Notes

Salt-curing: Do not skip the salt cure. It collapses the air pockets so the eggplant chars instead of soaking up oil.
Make ahead: The whipped feta keeps up to 3 days chilled. Store grilled eggplant up to 4 days in the fridge.

Nutrition

Calories: 360kcal | Carbohydrates: 12g | Protein: 8g | Fat: 31g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 17g | Cholesterol: 15mg | Sodium: 470mg | Potassium: 330mg | Fiber: 5g | Sugar: 4g | Vitamin A: 400IU | Vitamin C: 8mg | Calcium: 180mg | Iron: 2mg