Jun 242015

Summer Plate: Grilled Eggplant

Once we light the grill at the start of the season, we never really want to turn it off. This grilled eggplant, shallot vinaigrette, and feta combo makes a perfect summer meal or, single serving appetizer. The bright mint and earthy cilantro bring the flavors all together. Print out copies of the recipe ahead of time, people are going to ask for it.

Skill: Easy
Cost: $$$$
Nutrition: ♥♥♥♥
Skills: Slicing, grilling, chopping

Grilled Eggplant, Shallot Vinaigrette, Feta & Herbs


  • 1 large globe eggplant (about 1 pound), trimmed and cut into 1/2-inch-thick rounds
  • 3 tablespoons extra-virgin olive oil; more as needed
  • Kosher salt
  • 1/4 cup crumbled feta
  • 2 tablespoons fresh mint, chopped
  • 2 tablespoons fresh cilantro, chopped
  • Shallot Vinaigrette


  1. Heat gas or charcoal grill to medium-high.
  2. Brush both sides of the eggplant slices with olive oil.
  3. Grill (covered on a gas grill) until golden-brown grill marks form, 3 to 4 minutes.
  4. Flip the eggplant over and grill until tender, another 3 to 4 minutes.
  5. The interior should be grayish and soft.
  6. Remove from grill.
  7. Place 1 or 2 eggplant slices on each plate.
  8. Whisk shallot vinaigrette and drizzle over eggplant.
  9. Top with feta, and herbs.

Serve immediately.


Very excitable and prone to fits of glee, Christine cooks on a vintage 1950 General Electric double-oven stove, does not have a dishwasher unless you count the husband, and is guilty of posting cat cuteness on the interwebs. She photographs and blogs about food and other joyful topics from her home in Vermont.

Co-Author of Garden Candy Basics

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