Mediterranean Grilled Eggplant Spread |
|
 |
Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 8 |
|
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. Ingredients:
1/2 red bell pepper |
1 large eggplant, peeled and sliced |
2 thick slices red onion |
1/4 cup extra-virgin olive oil, or more to taste |
2 tablespoons chopped fresh basil, or to taste |
1 1/2 teaspoons chopped fresh oregano, or to taste |
1/4 lemon, juiced |
sea salt and ground black pepper to taste |
1/4 cup crumbled feta cheese (optional) |
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.
|
|