Grilled Eggplant with Tomatoes and Mint


Eggplant is in season!

I’ve tried lots of eggplant dishes. I wish I liked eggplant. I want to like eggplant…I don’t like eggplant.

Interesting enough my husband likes eggplant. So I will continue to try. My latest adventure has been my best to date. A grilled eggplant appetizer…Good news is there was none left. Bad news is that I burned half a dozen slices. Word of warning, the grill can’t be any higher than 300 degrees and don’t walk away. If you do, they’ll probably end up looking like this:

Instead of this:



1 medium eggplant, sliced

2-3 medium sized tomatoes, diced

Olive oil (extra virgin or mesquite – this stuff if awesome!)

Balsamic vinegar

6 fresh mint leaves, shredded (used orange mint and sweet mint)

Italian seasonings

Feta Cheese


  1. Heat grill to 300 degrees.
  2. Brush slices with olive oil on both sides.
  3. Prepare vinaigrette by mixing small amounts of olive oil, balsamic vinegar, mint and Italian seasonings.
  4. Spray grill with non-stick spray and place slices of eggplant on the grill.
  5. After 5-7 minutes, flip eggplant and leave for an additional 5-7 minutes.
  6. Assemble appetizer by layering a slices of eggplant with the diced tomatoes, drizzle the vinaigrette and sprinkle with feta cheese.
  7. Enjoy!

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