Grilled Eggplant with Tomatoes, Basil, and Feta

Prep Time:
20 mins
Total Time:
55 mins

The secret to perfectly tender eggplant is salting before you cook. Here, flame-kissed slices are topped with a simple tomato salad for a satisfying vegetarian main course.


  • 1 large eggplant (about 1 ½ pounds), trimmed, cut lengthwise into 1-inch-thick slices

  • Coarse salt

  • 1 tablespoon extra-virgin olive oil, plus more for brushing

  • 2 cups cherry tomatoes (about 10 ounces), halved

  • ¼ cup pine nuts, toasted

  • 1 ounce feta cheese, crumbled (about ¼ cup)

  • Pinch of red-pepper flakes

  • ¼ cup packed fresh basil leaves, torn if large


  1. Generously season eggplant slices with salt. Place vertically in a colander, overlapping them. Let stand 30 minutes; rinse and pat dry.

  2. Preheat grill to medium-high. Liberally brush cut sides of eggplant with oil. Grill, turning once, until tender, about 4 minutes a side. Mix tomatoes, pine nuts, feta, red-pepper flakes, and oil; season with salt. Spoon over eggplant; top with basil.

    Ryan Liebe
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