Grilled Eggplant with Feta Pesto

  • 1-2 medium sized “Sicilian” eggplant
  • 1/2 cup of basil (finely minced)
  • 1/2 cup of parsley (finely minced)
  • 1 cloves of garlic (finely minced)
  • 2-3 tablespoons of low salt French feta
  • 1/4 cup of extra virgin olive oil
  • Kosher salt

Cut the eggplant into ½ inch discs and brush both sides with olive oil. Next, season both sides with liberal amounts of freshly ground black pepper and kosher salt. Preheat your outdoor grill and grill 3-5 minutes. Flip the eggplant and repeat the process for the uncooked side. When grilling eggplant outdoors you’re trying to find that happy medium between a nicely charred exterior and wonderfully soft and tender interior.

For the feta pesto, combine ¼ cup of extra virgin olive oil, kosher salt, freshly ground black pepper, basil, parsley, garlic, and feta cheese in a bowl and mix well. Spoon the mixture onto each individual eggplant slice. Sprinkle with freshly ground black pepper.

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