This recipe checks all the flavor boxes: sweet, savory, spicy and acidic. It can be a vegetarian Mediterranean main dish or side. Add a little prosciutto or a sprinkle of fresh parsley for even more flavor. —Kevin French, Dawsonville, Georgia
Grilled Eggplant with Fig, Feta and Walnuts
Grilled Eggplant with Fig, Feta and Walnuts
Prep Time
15 min
Cook Time
10 min
Yield
4 servings
Ingredients
- 1 large eggplant, cut into 1/2-inch slices
- 3/4 teaspoon salt
- 1/4 cup olive oil
- 3/4 teaspoon ground chipotle pepper
- 1/2 cup fig preserves, warmed
- 1 small lemon, halved
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped walnuts
Directions
- Place eggplant in a colander over a plate; sprinkle with salt and toss. Let stand 30 minutes. Rinse and drain well; blot dry with paper towels.
- Brush eggplant slices with oil. Sprinkle with chipotle pepper. Grill eggplant, covered, over medium heat for 3 minutes. Spread with 1/4 cup preserves. Turn and brush with remaining preserves. Grill until tender, 3-4 minutes longer. Remove to a serving platter.
- Squeeze juice from lemon halves over eggplant. Sprinkle with feta and walnuts. Serve warm.
Nutrition Facts
1 serving: 352 calories, 21g fat (4g saturated fat), 8mg cholesterol, 362mg sodium, 39g carbohydrate (30g sugars, 6g fiber), 6g protein.
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