grilled eggplants and tomatoes recipe

Grilled eggplants, tomatoes with herbs, garlic and feta cheese


prep time 15 minutes

cooking time 15 minutes

serves 5 people




  • 2 large globe eggplant (about 1 lb.), trimmed and cut into 1/2-inch-thick rounds
  • 4 Tbs. extra-virgin olive oil; more as needed
  • Kosher salt.
  • 1/4 cup crumbled feta
  • 2 Tbs. coarsely chopped fresh cilantro
  • 3 tomatoes, cut into 1/2 inch thick round
  • 2 tsp salt
  • 1/2 tsp black pepper
  • 1/2 cup extra virgin olive oil
  • 2 cloves garlic, minced



  1. Place the eggplants in big bowl  , sprinkle with salt them for 15 minutes to draw bitterness out

2.Rinse the eggplants with water , and place on the sheet covered with paper towel , pat dry them

3.Heat the pan grill , add 2 tbsps of olive oil and place eggplants on the pan. Grill them until golden-brown grill marks form, 3 to 4 minutes. Turn the eggplant and grill until tender and well marked on the second sides, 3 to 4 minutes more. The interior should be grayish and soft rather than white and hard.

Remove             4. Remove eggplants from the pan , add 2tbsp of olive oil and place the tomatoes on the pan. Grill them 1 minutes on each side.

5.Place eggplants  on the platter and sprinkle with chopped cilantro ,minced garlic, salt pepper. Place tomatoes on the same platter and sprinkle with crumbled feta cheese.

6. Serve.