If you want an easy, flavorful side for summer grilling, these grilled eggplant rounds topped with crumbled feta are simple, delicious, and pair well with almost any mains from the grill.
Grilled Eggplant with Feta
This grilled eggplant with feta is an ideal summer side—quick to prepare and full of Mediterranean flavor. A simple herb and garlic dressing brightens the eggplant while crumbled feta adds a salty, creamy finish. I prefer grilling the slices uncovered at first so the outsides get a bit crisper, then finishing covered so the feta melts slightly. Serve warm alongside grilled fish, chicken, or steak, or include it as part of a vegetable mezze or salad spread.
Why This Grilled Eggplant and Feta Recipe Works
I love grilling eggplant in summer because it transforms the vegetable into a tender, smoky accompaniment that complements proteins and salads. This recipe works with a single large eggplant and a compact list of pantry ingredients: olive oil, red wine vinegar (or lemon juice), oregano, garlic and salt, finished with crumbled feta. You can also substitute zucchini or summer squash if you prefer a milder flavor.
- Quick and easy: Ready in under 30 minutes—great for weeknight dinners and last-minute barbecues.
- Versatile: Serve it hot, warm, or at room temperature; it also makes a good addition to grain bowls or sandwiches.
- Vegetarian-friendly: Low in calories and a flavorful way to enjoy vegetables.
Want to share your results? I enjoy seeing how recipes turn out—post a photo or tag your favorite social account with the recipe name so others can discover it.
Eggplant Ingredients
Gather simple ingredients. Exact measurements are provided in the recipe card below; this list highlights the essentials.
- Eggplant – the main ingredient; one large eggplant serves four as a side.
- Red wine vinegar – brightens the dressing; lemon juice is an easy substitute.
- Extra-virgin olive oil – for richness and to help the eggplant brown on the grill.
- Oregano – dried or fresh adds classic Mediterranean aroma.
- Garlic – pressed or minced for savory depth.
- Kosher salt – to season.
- Feta cheese – crumbled, for a salty, creamy topping.
How to Make Grilled Eggplant with Feta
Follow these straightforward steps to grill eggplant and finish with a garlic-herb dressing and feta. The full instructions and ingredient list appear in the recipe card below.
- Preheat the grill to high.
- Trim the eggplant ends and cut crosswise into twelve 1/2-inch-thick slices. Lightly season the top of each slice with kosher salt.
- Make the dressing by whisking together red wine vinegar, extra-virgin olive oil, dried oregano, pressed garlic, and 1/2 teaspoon kosher salt.
- Grill the eggplant slices salted-side up, uncovered, for 5 minutes. Flip them, spoon or brush the garlic-herb mixture over the slices, then sprinkle evenly with crumbled feta. Cover the grill and continue grilling until the cheese softens and the eggplant is tender, about 5 more minutes.
- Serve the eggplant on a platter and enjoy hot or warm.
What to Serve with Grilled Eggplant
This grilled eggplant makes a versatile side. Pair it with grilled or roasted proteins, bright green salads, or pasta dishes. It also works well on a mezze platter with olives, tomatoes, and crusty bread.
- Proteins: grilled chicken, steak, or shrimp
- Salads: leafy greens, watermelon and feta, or Mediterranean-style antipasto
- Pasta: simple tomato-and-herb pastas, angel hair with summer vegetables, or tossed cold pasta salads
More Eggplant Recipes You’ll Love
- Cheesy Eggplant Gnocchi Caprese
- Vegan Eggplant Meatballs
- Stuffed Eggplant Parmesan
- Eggplant Panini with Pesto
- Grilled Vegetable Towers with Mozzarella
Grilled Eggplant with Feta
Ingredients
- 1 large eggplant
- 1 tablespoon red wine vinegar (or lemon juice)
- 1 tablespoon extra-virgin olive oil
- 2 teaspoons dried oregano (or 1 tablespoon fresh)
- 1 large garlic clove, pressed or minced (or 2 small)
- 1/2 teaspoon kosher salt, plus more as needed
- 2 ounces feta cheese, crumbled (about 1/3 cup)
Instructions
- Preheat the grill to high.
- Trim the ends off the eggplant and cut it crosswise into twelve 1/2-inch-thick slices. Lightly salt the tops.
- In a small bowl, whisk the red wine vinegar, olive oil, oregano, garlic, and 1/2 teaspoon kosher salt.
- Place the eggplant on the grill, salted side up. Grill uncovered for 5 minutes, then flip.
- Brush or spoon the garlic-herb mixture over the slices and sprinkle with feta. Cover the grill and continue grilling until the cheese softens and the eggplant is tender, about 5 more minutes.
- Transfer to a serving platter and serve hot or warm.
Final Note:
If you try this recipe, consider leaving a rating so others can discover it and enjoy the same simple summer flavors.
Nutrition
Serving: 3 slices • Calories: 106 kcal • Carbohydrates: 9.5 g • Protein: 3.5 g • Fat: 6.5 g • Fiber: 4.5 g • Sugar: 5 g • Sodium: 305 mg
Did You Make This Recipe?
Post a photo and mention the recipe name to share how it turned out.