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Grilled Eggplant with Garlic-Cumin Vinaigrette, Feta, and Herbs

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Smoky grilled eggplant rounds drizzled with a bold garlic-cumin vinaigrette, topped with creamy crumbled feta and a fresh herb medley – a Mediterranean-inspired side dish that’s vibrant, savory, and satisfying.

Ingredients

Scale
  • 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
  • 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)

Instructions

  1. Preheat grill to medium-high. Brush eggplant slices with olive oil and season with salt and pepper.
  2. Grill eggplant rounds for 4–5 minutes per side, or until nicely charred and tender. Remove and place on a serving tray.
  3. In a small bowl, whisk together all vinaigrette ingredients until well combined.
  4. Drizzle grilled eggplant with garlic-cumin vinaigrette.
  5. Top with crumbled feta, parsley, and mint.
  6. Serve warm or at room temperature as a side dish or appetizer.

Notes

  • Eggplant can be grilled ahead and served at room temperature.
  • Try adding pomegranate seeds for a pop of sweetness and color.
  • Use vegan feta to make this dish vegetarian or vegan-friendly.

Nutrition

Keywords: grilled eggplant, feta, garlic cumin vinaigrette, Mediterranean side dish, summer vegetables, herb topping

Find it online: https://foodiecara.com/grilled-eggplant-with-garlic-cumin-vinaigrette-feta-and-herbs/