Grilled Eggplant with Feta and Mint

My new baked potato is this delicious grilled whole eggplant.  Grill whole Japanese eggplant, medium to high heat turning to sear on all sides, then reduce heat and continue to cook until the eggplant is soft. Rest 5 minutes.  Just like a baked potato, slit long ways, open up and drizzle with olive oil and red wine vinegar (whisking 2T olive oil to 1 T red wine vinegar), top with chopped fresh mint and feta cheese. Delicious! We used a grill pan and they turned out simply fantastic. Quick and easy unique side dish. Enjoy.

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This entry was posted in Mary's Kitchen, Side Dishes and tagged , , . Bookmark the permalink.

One Response to Grilled Eggplant with Feta and Mint

  1. resserection says:

    That’s the thinking of a creative mind

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