Mediterranean Grilled Eggplant Spread

Grilled fresh veggies and herbs come together for a light spread that doubles as an add-in for grilled fish and chicken dishes. Try adding to pasta with fresh tomatoes and feta! Great served with a sauvignon blanc for warm summer nights.

• Preparation Time: 15 mins
• Cooking Time: 10 mins
• Total Time: 25 mins
• Calories: 87 Calories

Ingredients

• ½ red bell pepper
• 1 large eggplant, peeled and sliced
• sea salt and ground black pepper to taste
• 2 tablespoons chopped fresh basil, or to taste
• ¼ cup crumbled feta cheese (Optional)
• ¼ cup extra-virgin olive oil, or more to taste
• 2 thick slices red onion
• 1 ½ teaspoons chopped fresh oregano, or to taste
• ¼ lemon, juiced

Recipe Instructions

Step 1

Preheat an outdoor grill for high heat, and lightly oil the grate.

Step 2

Arrange red bell pepper, eggplant, and onion slices on on the preheated grill; cook until red pepper is charred and eggplant and onion are tender with grill marks, 5 to 7 minutes per side. Place red pepper in a paper bag and close tightly to 'sweat', about 10 minutes; peel the charred skin off the pepper.

Step 3

Blend red bell pepper, eggplant, onion, olive oil, basil, oregano, lemon juice, sea salt, and black pepper in a food processor until smooth and spreadable. Stir in feta cheese.