Grilled Eggplant


  • 1/2 C. Extra-virgin olive oil
  • 1 tsp. Dried oregano
  • 1/4 tsp. Red pepper flakes
  • 2 Large eggplants, sliced into 1/4" rounds
  • Kosher salt
  • Freshly ground black pepper
  • 1/4 C. Crumbled feta
  • 2 Tbsp. Freshly chopped parsley
  • Juice of 1/2 lemon
  • Dressing: 1/3 C. Tahini, Juice of 1 lemon, 2 Tbsp. Water, 1 Clove garlic, minced, Kosher salt


  1. Heat grill or grill pan over medium-high heat.

  2. In a small bowl, combine oil, oregano, and red pepper flakes.

  3. Brush all over eggplants and season with salt and pepper.

  4. Grill eggplants until tender and slightly charred, about 3 minutes per side.

  5. Top grilled eggplants with feta and parsley, then squeeze lemon juice over.

  6. Make tahini dressing: In a medium bowl, whisk together tahini, lemon juice, water, and garlic. Season with salt. If dressing is too thick, add more water, a tablespoon at a time, until desired consistency.

No comments yet. Add the first comment

Add Comment

4 Locations to Serve Sonoma County