Smoky grilled eggplant rounds drizzled with a bold garlic-cumin vinaigrette, topped with creamy crumbled feta and a medley of fresh herbs – this Mediterranean-inspired side dish is vibrant, savory, and satisfying. With its earthy char, tangy vinaigrette, and herbaceous finish, it brings bold flavors to the table with minimal effort.

Why You’ll Love This Recipe

This grilled eggplant dish is a celebration of texture and flavor. The eggplant becomes tender and smoky on the grill, while the garlic-cumin vinaigrette provides a punch of acidity and spice. Creamy feta and fresh herbs brighten the dish, making it perfect as a summer side or elegant appetizer. It’s vegetarian, gluten-free, and quick to prepare, yet impressive enough for entertaining.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Eggplant:
2 medium eggplants, sliced into 1/2-inch rounds
2 tablespoons olive oil (for brushing)
Salt and black pepper to taste
1/3 cup crumbled feta cheese
1/4 cup chopped fresh parsley
2 tablespoons chopped fresh mint

For the Garlic-Cumin Vinaigrette:
3 tablespoons olive oil
1 tablespoon red wine vinegar
1 teaspoon ground cumin
1 garlic clove, minced
1/2 teaspoon smoked paprika
1/2 teaspoon salt
Pinch of cayenne pepper (optional)

directions

1. Preheat grill to medium-high heat.
2. Brush both sides of the eggplant slices with olive oil and season with salt and pepper.
3. Grill eggplant for 4–5 minutes per side until nicely charred and tender. Transfer to a serving platter.
4. In a small bowl, whisk together olive oil, red wine vinegar, cumin, minced garlic, smoked paprika, salt, and cayenne (if using) to make the vinaigrette.
5. Drizzle the warm eggplant rounds with the vinaigrette.
6. Sprinkle with crumbled feta, chopped parsley, and mint.
7. Serve warm or at room temperature.

Servings and timing

This recipe yields approximately 4 servings as a side dish.
Preparation Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

Variations

• Add grilled tomatoes: Top with charred cherry tomatoes for added sweetness.
• Make it vegan: Omit the feta or substitute with a dairy-free cheese alternative.
• Try different herbs: Fresh dill or cilantro can be used in place of parsley and mint.
• Add legumes: Serve over a bed of chickpeas or lentils to turn it into a light main course.
• Use zucchini: Substitute half the eggplant with thick-sliced zucchini for more variety.

storage/reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat in a skillet over medium-low heat or in the oven at 350°F (175°C) until warmed through.
• Note: The eggplant may soften more after storing, but the flavor remains excellent.

FAQs

Can I roast the eggplant instead of grilling it?

Yes, you can roast the eggplant slices at 425°F (220°C) for about 20 minutes, flipping halfway through.

Is this dish suitable for meal prep?

While best fresh, the components can be prepped ahead. Grill the eggplant and refrigerate, then assemble with vinaigrette and herbs just before serving.

What can I serve this with?

It pairs well with grilled meats, rice pilaf, couscous, or a hearty grain salad.

Can I use a grill pan instead of an outdoor grill?

Absolutely. A stovetop grill pan works well and still gives nice char marks and flavor.

Is eggplant healthy?

Yes, eggplant is low in calories and a good source of fiber, antioxidants, and vitamins.

What type of feta is best for this recipe?

Use a creamy block of feta packed in brine for best flavor and texture. Crumbled feta can also be used for convenience.

Can I make the vinaigrette in advance?

Yes, the vinaigrette can be made up to 3 days in advance and stored in the refrigerator. Shake or stir before using.

How do I prevent the eggplant from being bitter?

Modern eggplant varieties are less bitter, but if desired, salt the slices and let them sit for 30 minutes before grilling, then rinse and pat dry.

Can I grill the eggplant whole instead of sliced?

For this recipe, slices are preferred to absorb the vinaigrette evenly. Whole grilled eggplant works better for dips like baba ganoush.

Is this recipe gluten-free?

Yes, it is naturally gluten-free with no adjustments needed.

Conclusion

Grilled Eggplant with Garlic-Cumin Vinaigrette, Feta, and Herbs is a standout dish that’s both rustic and elegant. Bursting with Mediterranean flavor and balanced with creamy and fresh elements, it’s a simple yet sophisticated option for warm-weather dining. Serve it as a side, appetizer, or part of a mezze platter to bring color and depth to your meal.

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