Greek-Style Grilled Eggplant


Serves 4 (as a side)


  • 2 eggplants, sliced lengthwise

  • 1/3 cup olive oil

  • ¼ cup minced onions

  • ¼ cup minced olives, plus more for serving

  • 1 cup crumbled feta cheese

  • 2 tablespoons fresh oregano leaves (optional)

  • Salt and pepper, to taste

  • Fresh lemon juice


Preheat a grill to medium-high heat. Make shallow cuts on the flesh side of each eggplant half. Combine olive oil, onion, and olives. Brush mixture over eggplant halves, pushing into slits. Grill the eggplant halves (covered) skin side down until flesh is soft and skin is crisp, 20 to 30 minutes. Garnish with crumbled feta, oregano leaves, and remaining olives. Add salt and pepper to taste and sprinkle with fresh lemon juice before serving.