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Mediterranean Grilled Eggplant Spread

Mediterranean Grilled Eggplant Spread

  • Prep

    15 m
  • Cook

    10 m
  • Ready In

    35 m
Anne

Anne

Grilled fresh veggies and herbs come together for a light spread that doubles as an add-in for grilled fish and chicken dishes. Try adding to pasta with fresh tomatoes and feta! Great served with a sauvignon blanc for warm summer nights.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 93 kcal
  • 5%
  • Fat:
  • 8.7 g
  • 13%
  • Carbs:
  • 2.7g
  • < 1%
  • Protein:
  • 1.5 g
  • 3%
  • Cholesterol:
  • 7 mg
  • 2%
  • Sodium:
  • 129 mg
  • 5%

Based on a 2,000 calorie diet

Directions

  1. Preheat an outdoor grill for high heat, and lightly oil the grate.
  2. Arrange red bell pepper, eggplant, and onion slices on on the preheated grill; cook until red pepper is charred and eggplant and onion are tender with grill marks, 5 to 7 minutes per side. Place red pepper in a paper bag and close tightly to 'sweat', about 10 minutes; peel the charred skin off the pepper.
  3. Blend red bell pepper, eggplant, onion, olive oil, basil, oregano, lemon juice, sea salt, and black pepper in a food processor until smooth and spreadable. Stir in feta cheese.
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