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Large grilled slices of eggplant sprinkled with fresh herbs and crumbled cheese served on a light blue plate.
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Mediterranean Eggplant

This easy Mediterranean eggplant recipe is exactly what you need to liven up your lunch or dinner! This dish is perfect for an appetizer, side dish, or main dish, featuring tender grilled eggplant drizzled in a flavorful marinade sauce made with various fresh herbs and spices.
Course Side Dish
Cuisine Dairy-free, Egg-free, Gluten-free, Mediterranean, Nut-free, Soy-free, Vegan, Vegetarian
Keyword grilled eggplant, mediterranean eggplant
Prep Time 5 minutes
Cook Time 10 minutes
Resting time 10 minutes
Total Time 25 minutes
Servings 4 servings
Calories 207kcal
Author Nandi Barta

Equipment

  • Grill pan
  • Silicone brush

Ingredients

  • 1 Eggplant (medium)
  • 5 Tbsp Olive oil
  • 1 tsp Salt
  • 1 tsp Cumin
  • ½ tsp Sweet smoked paprika powder
  • ½ tsp Garlic powder
  • ½ tsp Mint leaves dried
  • ½ tsp Parsley dried
  • ¼ tsp Black pepper
  • 2 tsp Lemon juice (freshly squeezed)
  • 1 oz Feta cheese vegan (optional)

Instructions

  • Wash and cut the eggplant into ¼-inch thick slices. Salt both sides of the eggplants and let them rest for 10-15 minutes. Pat the eggplants with a paper towel to remove all excess moisture.
  • In a small bowl mix olive oil, smoked paprika, cumin, garlic powder, mint, parsley, salt, black pepper, and lemon juice.
  • With the help of a silicon brush spread this marinade on one side of the eggplant slices.
  • Bring a grill pan to high heat. Once hot, spread some oil.
  • Add eggplant slices (marinated side down). Grill them for 4-5 minutes on medium-high heat. Before turning them over, brush the upper sides with the marinade. Grill the other side for 4-5 minutes.
  • Remove the eggplants from the pan, and let them rest. Sprinkle some feta cheese on top.