4large basil leavesmore if leaves are small, finely chopped
freshly ground pepperto taste
In a small bowl, mix together garlic, lemon juice, olive oil, vinegar, salt and pepper.
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.
While eggplant is grilling, prepare feta mixture. In a small bowl, combine feta, basil, lemon, and pepper.
When eggplant is ready, spread one rounded tablespoon feta mixture on each slice. Serve either hot or cold.
You'll probably have some leftovers feta mixture. Use some in a simple salad or with pasta, you'll love it!
Grilled Eggplant with Basil Feta
Amount Per Serving (2 slices)
Calories 196Calories from Fat 126
% Daily Value*
Saturated Fat 7g44%
Vitamin A 255IU5%
Vitamin C 8.6mg10%
* Percent Daily Values are based on a 2000 calorie diet.
Grilled Eggplant with Basil Feta https://www.notenoughcinnamon.com/grilled-eggplant-with-basil-feta/