Grilled Eggplant with Feta and Herbs

Grilled Eggplant with Feta and Herbs is a delicious way to cook eggplant, and even eggplant avoiders will enjoy this recipe! I’ve been a grilled eggplant lover for many years now, and this is my eggplant mantra: If you think you don’t like eggplant, give grilled eggplant a chance! We absolutely loved the eggplant + Feta combination in this tasty version of grilled eggplant that also has a flavorful sauce and fresh herbs.

This grilled eggplant would be great for a low-carb meatless dish, but if you wanted to serve it as a side dish it would taste great with Grilled Fusion Chicken or Grilled Lamb Chops with Garlic, Rosemary, and Thyme for a low-carb meal.

Leftover eggplant can be refrigerated overnight and reheated. The reheating will melt the cheese and wilt the herbs a bit, which I didn’t really mind, but refrigerate the eggplant, herbs, and sauce separately if you know there will be leftovers.

Ingredients:

• 2 large eggplants, cut in uniform slices 3/4 inch thick
• 2 tsp. salt, for salting eggplant (see notes)
• 2 T olive oil, for brushing on eggplant
• 1/4 cup chopped fresh mint (see notes)
• 1/4 cup chopped fresh cilantro (see notes)
• 1/2 cup crumbled Feta (or more)
• 1 tsp. garlic puree or finely minced garlic
• 1/2 tsp. salt
• 3 T fresh lemon juice
• 2 T red onion, finely minced
• 1/2 tsp. ground cumin (or a little more if you really like cumin)
• generous pinch Aleppo Pepper (or use cayenne pepper)
• 1 tsp. Spike Seasoning (optional, but recommended; use any all-purpose seasoning if you don't have Spike)
• 6 T extra-virgin olive oil