Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Slice 2 large eggplants into 0.5 inch thick rounds, sprinkle generously with 1 teaspoon of salt, let them sit for 30 minutes to draw out moisture, then pat them dry thoroughly with paper towels.

2. 2

   In a small bowl, whisk together 4 tablespoons of olive oil, 2 minced garlic cloves, 0.5 teaspoon of black pepper, and an additional 0.5 teaspoon of salt.

3. 3

   Brush both sides of the dried eggplant slices with the seasoned olive oil mixture and preheat your grill or grill pan to medium-high heat.

4. 4

   Grill the eggplant slices for 3-4 minutes per side, or until they are tender and have distinct grill marks, then remove them to a serving platter.

5. 5

   In another small bowl, combine 2 tablespoons of fresh lemon juice, 2 more tablespoons of olive oil, 1 tablespoon of chopped fresh oregano, 1 tablespoon of chopped fresh parsley, and 1 tablespoon of chopped fresh mint.

6. 6

   Arrange the grilled eggplant on a plate, then scatter 150 grams of crumbled feta cheese and 1 cup of halved cherry tomatoes over the top.

7. 7

   Drizzle the lemon-herb dressing evenly over the entire dish before serving immediately.