Looking for a Mediterranean-inspired dish that’s both elegant and easy to prepare? This Grilled Eggplant with Feta and Olive Tapenade combines smoky grilled eggplant, tangy feta cheese, and rich olive tapenade to create a dish that’s perfect for both casual dinners and sophisticated entertaining. I love how this recipe transforms simple ingredients into something truly special, and I think you’ll appreciate how it brings restaurant-quality flavors right to your home kitchen.
Ingredients
- 2 large eggplants, sliced into 1/2-inch rounds
- 1/2 cup extra virgin olive oil
- 1 cup crumbled feta cheese
- 2 tablespoons fresh oregano leaves
- 1 lemon, zested
- Sea salt and freshly ground black pepper
- 1 cup pitted Kalamata olives
- 2 tablespoons capers, drained
- 2 cloves garlic, minced
- 2 anchovy fillets (optional)
- 2 tablespoons extra virgin olive oil
- 1 tablespoon fresh lemon juice
For the olive tapenade:
Instructions
- Start by salting your eggplant slices generously on both sides and let them sit on paper towels for 30 minutes. This draws out excess moisture and any bitterness.
- While the eggplant is resting, prepare the tapenade. In a food processor, combine olives, capers, garlic, and anchovies (if using). Pulse until finely chopped. Add olive oil and lemon juice, then pulse briefly to combine. Set aside.
- Pat the eggplant slices dry with paper towels and brush both sides with olive oil. Season with pepper (they’re already salted).
- Preheat your grill to medium-high heat (around 400°F/200°C).
- Grill the eggplant for 4-5 minutes per side, until you see nice grill marks and the flesh is tender.
- Arrange the grilled eggplant on a serving platter and top each slice with a dollop of olive tapenade.
- Sprinkle with crumbled feta cheese, fresh oregano leaves, and lemon zest.
Cook Time and Serving Size
Prep Time: 40 minutes (including salting time)
Cook Time: 10 minutes
Total Time: 50 minutes
Servings: 6-8 as an appetizer, 4 as a main dish
Recipe Notes
– Don’t skip the salting step – it’s crucial for achieving the perfect texture.
– If you can’t find fresh oregano, substitute with fresh basil or mint.
– The tapenade can be made up to 3 days in advance and stored in the refrigerator.
– For perfect grill marks, resist the urge to move the eggplant slices around while cooking.
– If you’re not using a grill, a grill pan on the stovetop works just as well.
– Make sure your eggplants are firm and glossy when purchasing – these are signs of freshness.
– For a dairy-free version, substitute the feta with toasted pine nuts.
This dish can be served hot off the grill or at room temperature, making it perfect for summer gatherings or meal prep. The leftover tapenade is fantastic on sandwiches or as a spread for crackers. Store any leftovers in an airtight container in the refrigerator for up to 2 days.
Grilled Eggplant with Feta and Olive Tapenade
Ingredients
- 2 large eggplants sliced into 1/2-inch rounds
- 1/2 cup extra virgin olive oil
- 1 cup crumbled feta cheese
- 2 tablespoons fresh oregano leaves
- 1 lemon zested
- Sea salt and freshly ground black pepper
- 1 cup pitted Kalamata olives
- 2 tablespoons capers drained
- 2 cloves garlic minced
- 2 anchovy fillets optional
- 2 tablespoons extra virgin olive oil
- 1 tablespoon fresh lemon juice
Instructions
- Start by salting your eggplant slices generously on both sides and let them sit on paper towels for 30 minutes. This draws out excess moisture and any bitterness.
- While the eggplant is resting, prepare the tapenade. In a food processor, combine olives, capers, garlic, and anchovies (if using). Pulse until finely chopped. Add olive oil and lemon juice, then pulse briefly to combine. Set aside.
- Pat the eggplant slices dry with paper towels and brush both sides with olive oil. Season with pepper (they're already salted).
- Preheat your grill to medium-high heat (around 400°F/200°C).
- Grill the eggplant for 4-5 minutes per side, until you see nice grill marks and the flesh is tender.
- Arrange the grilled eggplant on a serving platter and top each slice with a dollop of olive tapenade.
- Sprinkle with crumbled feta cheese, fresh oregano leaves, and lemon zest.
