35 minutes
A delightful Mediterranean dish featuring grilled eggplant topped with fresh tomatoes, crumbled feta, and a creamy walnut drizzle.
Eggplant, stem cut off
0 lb
for brushing
to taste
0 pint
Creamy Walnut Sauce
cups
Feta Cheese, crumbled
0 oz
Fresh Flat-Leaf Parsley, chopped
cups
1. Prepare the Grill
Prepare a medium fire in your charcoal or gas grill. You'll know it's ready when you can hold your hand about 2-3 inches above the grill rack for approximately four seconds. Brush the grill rack clean to prevent sticking.
2. Prepare the Eggplant
Peel strips of skin lengthwise off the eggplant, creating vertical stripes, and cut the eggplant crosswise into 1/2-inch thick rounds. Brush both sides of each eggplant slice with olive oil and season with kosher salt to enhance their flavor.
3. Grill the Eggplant
Place the eggplant slices on the grill and cook for about 3-4 minutes per side, until you see grill marks and the slices become tender. Once done, transfer the grilled eggplant to a plate and cover it with aluminum foil. Let it steam for 15 minutes under the foil, which will help achieve a creamy texture.
4. Prepare the Tomatoes
While the eggplant is steaming, core and cut the medium tomatoes into very thin slices or quarter the cherry tomatoes lengthwise. Place the tomatoes in a colander, season them with kosher salt, and let them drain for about 10 minutes to remove excess moisture.
5. Assemble the Dish
Arrange the eggplant slices on a platter, overlapping them slightly. Spread a generous amount of creamy walnut sauce on each slice. Then, top them with the tomato slices or cherry tomato pieces, crumbled feta, and parsley if you like.
6. Final Touch
You can serve this dish cool or at room temperature. If you need to prepare it in advance, you can assemble everything up to an hour ahead and refrigerate it. Just let it sit at room temperature before serving for the best flavor.
After grilling your eggplant, top with sliced fresh mozzarella, ripe tomatoes, and basil leaves. Finish with a balsamic glaze drizzle. This variant gives you a fresh, Italian twist on the dish.
Replace the tomato-feta topping with a spoonful of hummus, a sprinkle of za'atar, and some pomegranate seeds. Drizzle with tahini mixed with lemon juice for a creamy, tangy finish.
Swap the tomato-feta for a combination of chopped cucumbers, Kalamata olives, red onions, and a sprinkle of oregano. Use a drizzle of extra virgin olive oil and red wine vinegar to enhance the Greek flavors.
For a heartier meal, add grilled chicken, lamb, or tofu on top of the grilled eggplant before adding your fresh topping. A yogurt-based drizzle with cucumber and mint would complement the protein nicely.
Try an agrodolce (sweet and sour) topping with raisins, pine nuts, chopped celery, and a splash of red wine vinegar. This gives the dish a Sicilian flair and works well with a drizzle of reduced balsamic vinegar.
Choose eggplants that are firm, with smooth and shiny skin. Smaller eggplants tend to have fewer seeds and can be less bitter.
Assemble the dish with warm eggplant slices to meld the flavors of the tomato-feta topping and walnut drizzle.
Salt the slices and let them sit for about 30 minutes to draw out moisture and bitterness, then pat dry before grilling.
Use ripe, fresh tomatoes and hand-crumble the feta cheese for the topping.
Brush the slices with quality olive oil before grilling to prevent sticking and add flavor.
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