Grilled Eggplant With Feta Mint And Chilli Recipes

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GRILLED EGGPLANT WITH MARINATED FETA

Provided by Food Network Kitchen

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 0



Grilled Eggplant with Marinated Feta image

Steps:

  • Slice 2 eggplants 1/2 inch thick; lay on paper towels, sprinkle with salt and let sit 10 minutes, then pat dry. Heat 1/4 cup olive oil with 1 grated garlic clove in a saucepan, 1 minute. Stir in 1 tablespoon each chopped oregano and parsley, 1 teaspoon chopped rosemary and 1/4 teaspoon red pepper flakes. Let cool; pour over 4 ounces crumbled feta. Brush the eggplant with olive oil; grill over medium-high heat, 5 minutes per side. Top with the feta.

GRILLED EGGPLANT AND PEPPERS WITH FETA

An easy way to make a tasty eggplant dish. Grilling the eggplant gives it a surprisingly different flavor, and it tastes great with peppers, feta cheese, and spices. I eat this as a stand-alone dish, but my husband likes to eat his on toasted potato rolls as a sandwich filling. If you eat it without a bun it's gluten-free, as well as vegetarian. It's also great topped with a fried egg!

Provided by Marcia

Categories     Side Dish     Vegetables     Eggplant

Time 30m

Yield 4

Number Of Ingredients 10



Grilled Eggplant and Peppers with Feta image

Steps:

  • Preheat an outdoor grill for high heat and lightly oil the grate.
  • Place eggplant and all bell peppers into a large bowl. Drizzle with olive oil and toss to coat. Sprinkle with steak seasoning; coat well.
  • Place eggplant and bell pepper slices directly on the preheated grill. Cook until eggplant is softened, marked, and slightly charred and peppers are softened and marked, 15 to 20 minutes, turning every 3 to 5 minutes. Reduce heat as necessary to prevent burning.
  • Remove from grill. Arrange in 4 piles, starting with a slice of eggplant and alternating eggplant and pepper slices, including one slice of each bell pepper color in each pile. Top with feta cheese. Sprinkle with basil and oregano. Serve warm.

Nutrition Facts : Calories 225 calories, Carbohydrate 15.4 g, Cholesterol 14 mg, Fat 17.5 g, Fiber 7.2 g, Protein 4.8 g, SaturatedFat 4.3 g, Sodium 869.6 mg, Sugar 6.4 g

1 large eggplant, sliced into 1/4-inch thick rounds
½ red bell pepper, seeded and sliced lengthwise into 4 strips
½ green bell pepper, seeded and sliced lengthwise into 4 strips
½ yellow bell pepper, seeded and sliced lengthwise into 4 strips
½ orange bell pepper, seeded and sliced lengthwise into 4 strips
¼ cup olive oil
1 tablespoon steak seasoning (such as Montreal Steak Seasoning®)
¼ cup crumbled feta cheese
¼ cup chopped fresh basil
1 tablespoon ground oregano

GRILLED EGGPLANT WITH FETA, MINT AND CHILI

Make and share this Grilled Eggplant With Feta, Mint and Chili recipe from Food.com.

Provided by JillAZ

Categories     Vegetable

Time 25m

Yield 20 rolls

Number Of Ingredients 7



Grilled Eggplant With Feta, Mint and Chili image

Steps:

  • Preheat a grill on high.
  • Slice eggplant into thin slices lengthwise. There will be about 10 from each eggplant.
  • Finely chop red chili - include seeds if you want it extra spicy.
  • Finely chop mint - save a few bits for sprinkling over the top of finished dish.
  • Juice lemon.
  • Crumble feta into a bowl. Add red chili, mint and lemon juice and stir to combine. Add some freshly ground black pepper.
  • Brush both sides of each eggplant slice with oil. Grill for about 2 minutes on each side or until tender.
  • Lay a slice of eggplant out onto a cutting board.
  • Place a heaping teaspoon of the feta mixture onto one end of the slice. Roll up the eggplant with the feta inside.
  • Place seam side down on a serving plate. Repeat with remaining eggplant slices.
  • Sprinkle with the reserved mint.
  • Serve.

Nutrition Facts : Calories 70.7, Fat 5.4, SaturatedFat 2.2, Cholesterol 10.7, Sodium 135.7, Carbohydrate 4.4, Fiber 2.1, Sugar 1.9, Protein 2.4

2 large eggplants
4 tablespoons olive oil
8 ounces feta cheese
1 large red chile
1 bunch of fresh mint
1 lemon
black pepper

GRILLED VEGETABLE SALAD WITH FETA AND MINT

Provided by Ellie Krieger

Time 40m

Yield 4 servings, serving size: 1 1/2 cups

Number Of Ingredients 12



Grilled Vegetable Salad with Feta and Mint image

Steps:

  • Arrange the vegetables in a single layer on a tray or work surface. Lightly spray both sides with olive oil cooking spray. Preheat a grill or grill pan over a medium-high heat. Grill the vegetables in batches until both sides are nicely charred and the vegetables are just tender, about 10 minutes for the pepper, about 8 minutes for the eggplant and onion, and about 6 minutes for the zucchini. When the vegetables are cool enough to handle, cut into 1/2-inch pieces and transfer to a large bowl.
  • In a small bowl, whisk together the olive oil, vinegar and oregano. Pour over the vegetables and toss. Season, to taste, with salt and pepper. Gently stir in the tomatoes and mint. Divide the salad between 4 plates and sprinkle with the feta.
  • Excellent source of: Fiber, Vitamin A, Riboflavin, Vitamin B6, Vitamin C, Folate, Manganese, Potassium
  • Good source of: Protein, Thiamin, Vitamin K, Calcium, Copper, Magnesium, Phosphorus

Nutrition Facts : Calories 275 calorie, Fat 22 grams, SaturatedFat 5 grams, Cholesterol 17 milligrams, Sodium 230 milligrams, Carbohydrate 18 grams, Fiber 7.5 grams, Protein 6 grams

1 red bell pepper cored and cut into 4 pieces
1 eggplant (about 1 pound), cut across into 1/4-inch rounds
1 medium onion, cut into 1/4-inch slices
2 medium zucchini (about 8 ounces each), cut lengthwise into 1/4-inch slices
Olive oil cooking spray
5 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar
1/2 teaspoon dried oregano
Salt and freshly ground black pepper
1 cup grape tomatoes, halved
1/4 cup chopped fresh mint
1/2 cup crumbled feta cheese

GRILLED EGGPLANT WITH BALSAMIC VINEGAR, FETA, AND GRILLED BAGUETTE

Though the flavors seem familiar together -- eggplant, feta, and fresh herb -- this deconstructed dish allows guests to graze, making each mouthful a new combination.

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Number Of Ingredients 9



Grilled Eggplant with Balsamic Vinegar, Feta, and Grilled Baguette image

Steps:

  • Sprinkle eggplant slices with 2 tablespoons salt, place in a colander, and let stand 30 minutes. Wipe off salt and moisture with paper towels.
  • Mix olive oil, thyme, 2 teaspoons salt, and 1/2 teaspoon pepper in a medium bowl. Reserve 1 tablespoon oil mixture. Place vinegar in a small saucepan over high heat. Cook until reduced by half, 8 to 10 minutes. Remove from heat, stir in reserved oil mixture, and let cool.
  • Preheat grill to medium; brush grill with vegetable oil. Brush eggplant slices generously with some remaining oil mixture. Grill eggplant, covered, until slightly charred and tender, about 4 minutes per side.
  • Increase grill temperature to high. Brush baguette with remaining oil mixture, and grill until toasted, about 3 minutes. Cut baguette into pieces in various sizes.
  • Place eggplant, baguette, and feta on a large platter. Drizzle eggplant and feta with some vinegar mixture, then sprinkle torn basil over top. Serve with remaining vinegar mixture.

2 1/2 pounds small eggplants, cut lengthwise into 1/4-inch-thick slices
Coarse salt and freshly ground pepper
1 cup extra-virgin olive oil
2 teaspoons chopped fresh thyme
1 cup balsamic vinegar
Vegetable oil, for grill
1 baguette, halved lengthwise
6 ounces feta cheese
Fresh basil, torn, for sprinkling

EGGPLANT SALAD WITH PEPPERS, MINT AND CAPER-FETA VINAIGRETTE

Provided by Melissa Clark

Categories     easy, lunch, quick, salads and dressings

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 11



Eggplant Salad With Peppers, Mint and Caper-Feta Vinaigrette image

Steps:

  • Preheat oven to 425 degrees. Whisk together the oil, lemon juice, salt and pepper.
  • Toss eggplant with 1/3 cup vinaigrette, reserving the rest. Arrange on a baking sheet. Bake, tossing occasionally, until tender and golden around edges, about 30 minutes. Let eggplant cool somewhat. (It can be warm but not hot enough to melt feta or wilt mint.)
  • Whisk feta, garlic and capers into reserved vinaigrette. In a large bowl, combine eggplant, peppers, tomatoes and mint leaves. Toss with vinaigrette, and serve immediately or within several hours. (It holds up all day.)

Nutrition Facts : @context http, Calories 270, UnsaturatedFat 16 grams, Carbohydrate 15 grams, Fat 22 grams, Fiber 6 grams, Protein 5 grams, SaturatedFat 5 grams, Sodium 430 milligrams, Sugar 9 grams

1/2 cup extra virgin olive oil
3 tablespoons freshly squeezed lemon juice
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 3/4 pounds eggplant (any kind, or a mixture), trimmed and cut into 1-inch chunks
3 ounces feta cheese, crumbled (about 2/3 cup)
1 clove garlic, minced
1 tablespoon capers, chopped
1 pound mixed bell peppers, seeded and cut into 1-inch pieces
1 cup cherry tomatoes, halved
1/4 cup fresh mint leaves

GRILLED EGGPLANT WITH FETA RELISH

I created this impressive light side dish for my vegetarian friends. It's easy, fast and a standout recipe for company. -Amanda Dekrey, Fargo, North Dakota

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 8 servings.

Number Of Ingredients 11



Grilled Eggplant with Feta relish image

Steps:

  • In a small bowl, whisk vinaigrette and garlic powder until combined. Stir in feta, cucumber, tomato and onion. Refrigerate, covered, until serving., Brush eggplant with oil; sprinkle with salt and pepper. Grill, covered, over medium heat or broil 4 in. from heat 4-5 minutes on each side or until tender. Top eggplant with feta mixture. If desired, sprinkle with basil.

Nutrition Facts : Calories 105 calories, Fat 7g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 499mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 3g fiber), Protein 4g protein.

3 tablespoons balsamic vinaigrette
1 teaspoon garlic powder
1 cup (4 ounces) crumbled feta cheese
2/3 cup chopped seeded peeled cucumber
1/2 cup chopped seeded plum tomato
1/4 cup finely chopped red onion
8 slices eggplant (3/4 inch thick)
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon pepper
Minced fresh basil or parsley, optional

GRILLED EGGPLANT, SANDWICHES WITH LEMON AïOLI, FETA, AND MINT

Categories     Sandwich     Cheese     Citrus     Dairy     Vegetable     Quick & Easy     Fall     Gourmet

Yield Makes 4 sandwiches

Number Of Ingredients 8



Grilled Eggplant, Sandwiches with Lemon Aïoli, Feta, and Mint image

Steps:

  • Preheat grill.
  • Brush eggplant with oil and season with salt and pepper. Grill eggplant in batches on a rack set 5 to 6 inches over glowing coals, turning once, until tender, about 3 minutes, transferring as cooked with tongs to a baking sheet to cool. (Alternatively, eggplant may be broiled for about the same amount of time.)
  • In a small bowl whisk together mayonnaise, garlic, and lemon juice to make aïoli.
  • Cut bread into four 4-inch-long pieces and halve each piece horizontally. Spread 4 halves with aïoli. Make sandwiches on bread with eggplant, feta, and mint.

1 medium eggplant (about 1 pound), cut crosswise into 1/4-inch-thick slices
3 tablespoons olive oil
2 tablespoons mayonnaise
1/4 teaspoon minced garlic, or to taste
1 teaspoon fresh lemon juice
1 loaf French bread (about 16 by 3 inches)
3 ounces chilled feta, crumbled (about 3/4 cup)
1/4 cup fresh mint leaves, washed and spun dry

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