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Grilled Eggplant with Feta and Olive Tapenade

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.
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Prep Time 40 minutes
Cook Time 10 minutes
Total Time 50 minutes
Servings 4 servings
Calories 300 kcal

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.