Grilled Eggplant with Basil Feta

I’ve been wanting to try the eggplant/feta cheese combo for a long time. I was seeing numerous mouthwatering pictures of it on Pinterest and thought it was the perfect dish for summer. So I came up with a recipe of my own, mixing my favorite ingredients (basil, lemon and garlic to name a few). And god it was delicious. This recipe allows every ingredient to express, none of it empowering the others. You can serve it as an appetizer, a side dish or even as a salad. It’s totally guilt free: only 148 cal and 4 WW points per serving!

 When making simple recipes like this one, using good quality ingredients is a must. But even when you’re aware of this basic rule, don’t you feel that it’s kind of hard to pick the right fruit/vegetable? If you don’t know a few tips, you can easily end up with bland food you’ll regret buying. To help you with that, I’ve prepared an article explaining how to choose the perfect eggplant and how to store it. I also explain the main uses and classic recipes with eggplant and how to prepare it. So go ahead and enjoy your delicious eggplants!

Looking for another summer side? Check out my refreshing Summer Bulgur Salad

Grilled Eggplant with Basil Feta

Course Side Dish
Cuisine Mediterranean
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4
Calories 196 kcal


  • 1 small garlic clove very finely chopped
  • 3 tbsp lemon juice
  • 1 tbsp extra virgin olive oil
  • 1 tsp balsamic vinegar
  • a pinch of salt
  • freshly ground pepper to taste
  • 1 large eggplant
  • 7 oz reduced fat feta cheese crumbled
  • 4 large basil leaves more if leaves are small, finely chopped
  • 1 tbsp lemon juice
  • freshly ground pepper to taste


  1. In a small bowl, mix together garlic, lemon juice, olive oil, vinegar, salt and pepper.
  2. Heat grill. When it's hot, prepare eggplant. Remove stalk and bottom, and cut thin slices lengthwise (about 8 slices). Do not prepare eggplant ahead, the flesh will turn black. Generously brush both sides of eggplant slices with lemon, oil and vinegar mixture. Grill for about 15 minutes, turning them once.
  3. While eggplant is grilling, prepare feta mixture. In a small bowl, combine feta, basil, lemon, and pepper.
  4. When eggplant is ready, spread one rounded tablespoon feta mixture on each slice. Serve either hot or cold.

Recipe Notes

You'll probably have some leftovers feta mixture. Use some in a simple salad or with pasta, you'll love it!

Nutrition Facts
Grilled Eggplant with Basil Feta
Amount Per Serving (2 slices)
Calories 196 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 7g44%
Cholesterol 44mg15%
Sodium 556mg24%
Potassium 304mg9%
Carbohydrates 10g3%
Fiber 3g13%
Sugar 6g7%
Protein 8g16%
Vitamin A 255IU5%
Vitamin C 8.6mg10%
Calcium 255mg26%
Iron 0.6mg3%
* Percent Daily Values are based on a 2000 calorie diet.

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posted in
Appetizers Gluten free Low carb Paleo/Primal Primal Recipes Side dishes Summer Recipes Under 300 cal Vegetarian
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