Reviews (1) Add Rating & Review 244 Ratings 5 star values: 38 4 star values: 40 3 star values: 99 2 star values: 54 1 star values: 13 Martha Stewart Member Rating: 5 stars 07/25/2015 Chopped the grilled eggplant. Delicious!
Back to Grilled Eggplant with Tomatoes, Basil, and Feta All Reviews for Grilled Eggplant with Tomatoes, Basil, and Feta - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary prep: 20 mins total: 55 mins Servings: 4 grilled-eggplant-0131-mld110238.jpg
Ingredients Ingredient Checklist 1 large eggplant (about 1 1/2 pounds), trimmed, cut lengthwise into 1-inch-thick slices Coarse salt 1 tablespoon extra-virgin olive oil, plus more for brushing 2 cups cherry tomatoes (about 10 ounces), halved 1/4 cup pine nuts, toasted 1 ounce feta cheese, crumbled (about 1/4 cup) Pinch of red-pepper flakes 1/4 cup packed fresh basil leaves, torn if large
Gallery Read the full recipe after the video.
Recipe Summary prep: 20 mins total: 55 mins Servings: 4 grilled-eggplant-0131-mld110238.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary prep: 20 mins total: 55 mins Servings: 4
Recipe Summary
prep: 20 mins total: 55 mins
Servings: 4
prep: 20 mins
total: 55 mins
prep:
20 mins
total:
55 mins
Servings: 4
4
grilled-eggplant-0131-mld110238.jpg
grilled-eggplant-0131-mld110238.jpg
Ingredients
Ingredients
- 1 large eggplant (about 1 1/2 pounds), trimmed, cut lengthwise into 1-inch-thick slices Coarse salt 1 tablespoon extra-virgin olive oil, plus more for brushing 2 cups cherry tomatoes (about 10 ounces), halved 1/4 cup pine nuts, toasted 1 ounce feta cheese, crumbled (about 1/4 cup) Pinch of red-pepper flakes 1/4 cup packed fresh basil leaves, torn if large
Directions
Generously season eggplant slices with salt. Place vertically in a colander, overlapping them. Let stand 30 minutes; rinse and pat dry.
Preheat grill to medium-high. Liberally brush cut sides of eggplant with oil. Grill, turning once, until tender, about 4 minutes a side. Mix tomatoes, pine nuts, feta, red-pepper flakes, and oil; season with salt. Spoon over eggplant; top with basil.
Reviews (1)
Add Rating & Review 244 Ratings 5 star values: 38 4 star values: 40 3 star values: 99 2 star values: 54 1 star values: 13
Martha Stewart Member Rating: 5 stars 07/25/2015 Chopped the grilled eggplant. Delicious!
Reviews (1)
Add Rating & Review 244 Ratings 5 star values: 38 4 star values: 40 3 star values: 99 2 star values: 54 1 star values: 13
Add Rating & Review
244 Ratings 5 star values: 38 4 star values: 40 3 star values: 99 2 star values: 54 1 star values: 13
244 Ratings 5 star values: 38 4 star values: 40 3 star values: 99 2 star values: 54 1 star values: 13
244 Ratings 5 star values: 38 4 star values: 40 3 star values: 99 2 star values: 54 1 star values: 13
5 star values: 38 4 star values: 40 3 star values: 99 2 star values: 54 1 star values: 13
Martha Stewart Member Rating: 5 stars 07/25/2015 Chopped the grilled eggplant. Delicious!Martha Stewart Member
Rating: 5 stars 07/25/2015
Chopped the grilled eggplant. Delicious!
Rating: 5 stars
All Reviews for Grilled Eggplant with Tomatoes, Basil, and Feta
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Grilled Eggplant with Tomatoes, Basil, and Feta
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
