Grilled Eggplant with Tomatoes, Basil, and Feta


  • 1 large eggplant (about 1 1/2 pounds), trimmed, cut lengthwise into 1-inch-thick slices
  • Coarse salt
  • 1 tablespoon extra-virgin olive oil, plus more for brushing
  • 2 cups cherry tomatoes (about 10 ounces), halved
  • 1/4 cup pine nuts, toasted
  • 1 ounce feta cheese, crumbled (about 1/4 cup)
  • Pinch of red-pepper flakes
  • 1/4 cup packed fresh basil leaves, torn if large


  1. Generously season eggplant slices with salt. Place vertically in a colander, overlapping them. Let stand 30 minutes; rinse and pat dry.
  2. Preheat grill to medium-high. Liberally brush cut sides of eggplant with oil. Grill, turning once, until tender, about 4 minutes a side. Mix tomatoes, pine nuts, feta, red-pepper flakes, and oil; season with salt. Spoon over eggplant; top with basil.

Prep Time: 20 minutes
Total Time: 55 minutes
Serves: 4

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