Grilled Eggplant with Feta
Ingredients:
- 2 medium eggplants
- 2 tablespoons olive oil (or a cooking spray for fewer points)
- 2 garlic cloves, minced
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper, to taste
- 1/4 cup reduced-fat feta cheese, crumbled
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh mint, chopped (optional)
- 1 tablespoon lemon juice
- Optional garnish: Cherry tomatoes or a sprinkle of chili flakes for extra flavor
Instructions:
1. Prepare the Eggplants:
- Wash the eggplants and slice into 1/2-inch-thick rounds or strips.
- Lay slices on a baking sheet and sprinkle with salt. Let them sit for 15–20 minutes to draw out moisture. Rinse and pat dry.
2. Season the Eggplants:
- In a small bowl, mix olive oil (or lightly spray eggplant slices with cooking spray), garlic, oregano, salt, and pepper.
- Brush or spray both sides of the eggplant slices with the mixture.
3. Grill the Eggplants:
- Preheat a grill or grill pan to medium-high heat.
- Place the eggplant slices on the grill and cook for 3–4 minutes per side, until tender and slightly charred.
4. Assemble the Dish:
- Transfer the grilled eggplant to a serving platter.
- Sprinkle with reduced-fat feta cheese and chopped parsley (and mint, if using).
- Drizzle with lemon juice for a fresh, tangy finish.
- Optional: Add halved cherry tomatoes or chili flakes for a burst of flavor.
5. Serve:
Enjoy warm or at room temperature as a low-point side dish, appetizer, or light main course.
WW Points Tips:
- Use olive oil sparingly or swap for a cooking spray to reduce points.
- Opt for reduced-fat or fat-free feta to save even more points.
- Pair with other grilled veggies or a light salad for a filling, low-point meal.