Grilled Eggplant With Feta Mint And Chilli Recipes

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GRILLED EGGPLANT WITH FETA, MINT AND CHILI



Grilled Eggplant With Feta, Mint and Chili image

Make and share this Grilled Eggplant With Feta, Mint and Chili recipe from Food.com.

Provided by JillAZ

Categories     Vegetable

Time 25m

Yield 20 rolls

Number Of Ingredients 7

2 large eggplants
4 tablespoons olive oil
8 ounces feta cheese
1 large red chile
1 bunch of fresh mint
1 lemon
black pepper

Steps:

  • Preheat a grill on high.
  • Slice eggplant into thin slices lengthwise. There will be about 10 from each eggplant.
  • Finely chop red chili - include seeds if you want it extra spicy.
  • Finely chop mint - save a few bits for sprinkling over the top of finished dish.
  • Juice lemon.
  • Crumble feta into a bowl. Add red chili, mint and lemon juice and stir to combine. Add some freshly ground black pepper.
  • Brush both sides of each eggplant slice with oil. Grill for about 2 minutes on each side or until tender.
  • Lay a slice of eggplant out onto a cutting board.
  • Place a heaping teaspoon of the feta mixture onto one end of the slice. Roll up the eggplant with the feta inside.
  • Place seam side down on a serving plate. Repeat with remaining eggplant slices.
  • Sprinkle with the reserved mint.
  • Serve.

Nutrition Facts : Calories 70.7, Fat 5.4, SaturatedFat 2.2, Cholesterol 10.7, Sodium 135.7, Carbohydrate 4.4, Fiber 2.1, Sugar 1.9, Protein 2.4

GRILLED EGGPLANT WITH MINT



Grilled Eggplant with Mint image

Provided by Food Network Kitchen

Time 20m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Grill 4 small Japanese eggplants over medium-high heat, turning, until very soft, 15 minutes. Cook 3 sliced garlic cloves in 3 tablespoons olive oil in a small skillet over medium heat, 2 to 3 minutes. Remove from the heat; add a pinch of red pepper flakes. Trim the ends off the eggplant and split open. Scrape the flesh with a fork and season with salt. Top with the garlic oil and sliced mint.

GRILLED EGGPLANT WITH FETA, MINT AND CHILLI



GRILLED EGGPLANT WITH FETA, MINT AND CHILLI image

Categories     Vegetable

Yield 20 rolls

Number Of Ingredients 7

2 large eggplant, each cut thinly, lengthwise, into about 10 slices
4 tablespoons olive oil
8-9 ounces feta cheese
1 large red chilli, finely chopped, seeded or not, depending on how much heat you want
large bunch fresh mint, finely chopped, with some saved for sprinkling over at the end
juice of 1 lemon
black pepper

Steps:

  • Preheat a grill, stovetop griddle or broiler to a high heat. Brush both sides of the eggplant slices with the oil, and cook them for about 2 minutes each side until golden and tender. Crumble the feta into a bowl and stir in the chilli, mint and lemon juice and grind in some black pepper. You don't need salt, as the feta is salty enough. Pile the end third of each warm eggplant slice with a heaping teaspoon of the feta mixture and roll each slice up as you go to form a soft, stuffed bundle. Place seam-side down on a plate, and sprinkle with a little more mint.

GRILLED EGGPLANT WITH MARINATED FETA



Grilled Eggplant with Marinated Feta image

Provided by Food Network Kitchen

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Slice 2 eggplants 1/2 inch thick; lay on paper towels, sprinkle with salt and let sit 10 minutes, then pat dry. Heat 1/4 cup olive oil with 1 grated garlic clove in a saucepan, 1 minute. Stir in 1 tablespoon each chopped oregano and parsley, 1 teaspoon chopped rosemary and 1/4 teaspoon red pepper flakes. Let cool; pour over 4 ounces crumbled feta. Brush the eggplant with olive oil; grill over medium-high heat, 5 minutes per side. Top with the feta.

GRIDDLED EGGPLANTS AND PEPPERS WITH FETA, MINT AND CHILLI



Griddled Eggplants and Peppers With Feta, Mint and Chilli image

Make and share this Griddled Eggplants and Peppers With Feta, Mint and Chilli recipe from Food.com.

Provided by Sackville

Categories     Cheese

Time 1h

Yield 36 rolls

Number Of Ingredients 8

4 large red peppers
2 large eggplants, cut thinly lengthwise into about 10 slices each
4 tablespoons olive oil
450 g feta cheese
2 large red chilies, finely chopped and deseeded
1 cup of fresh mint, finely chopped
2 lemons, juice of
fresh black pepper, to taste

Steps:

  • Preheat the grill as hot as possible and sit the whole peppers on the rack below until their skin turns red and blisters.
  • You will need to rotate them to get them black all over.
  • Take out and over with cling film for a few minutes until the skin peels off easily.
  • Uncover and peel the peppers and take out their stalks and cores.
  • Cut into 4 pieces lengthways and set aside.
  • Preheat a griddle, brush both sides of the eggplant slices with oil and grill for 2 minutes until golden and tender.
  • You may also char the red peppers if you like.
  • Crumble the feta into a bowl and mix with mint chilli, mint, black pepper and lemon juice, leaving a bit of the mint aside for a garnish.
  • Put some of the feta mixture on to the end third of each pepper and eggplant slice and roll.
  • Place joint side down on a plate and sprinkle with a bit of mint.

Nutrition Facts : Calories 61.3, Fat 4.3, SaturatedFat 2.1, Cholesterol 11.1, Sodium 141.6, Carbohydrate 4, Fiber 1.6, Sugar 2.2, Protein 2.4

GRILLED EGGPLANT AND PEPPERS WITH FETA



Grilled Eggplant and Peppers with Feta image

An easy way to make a tasty eggplant dish. Grilling the eggplant gives it a surprisingly different flavor, and it tastes great with peppers, feta cheese, and spices. I eat this as a stand-alone dish, but my husband likes to eat his on toasted potato rolls as a sandwich filling. If you eat it without a bun it's gluten-free, as well as vegetarian. It's also great topped with a fried egg!

Provided by Marcia

Categories     Side Dish     Vegetables     Eggplant

Time 30m

Yield 4

Number Of Ingredients 10

1 large eggplant, sliced into 1/4-inch thick rounds
½ red bell pepper, seeded and sliced lengthwise into 4 strips
½ green bell pepper, seeded and sliced lengthwise into 4 strips
½ yellow bell pepper, seeded and sliced lengthwise into 4 strips
½ orange bell pepper, seeded and sliced lengthwise into 4 strips
¼ cup olive oil
1 tablespoon steak seasoning (such as Montreal Steak Seasoning®)
¼ cup crumbled feta cheese
¼ cup chopped fresh basil
1 tablespoon ground oregano

Steps:

  • Preheat an outdoor grill for high heat and lightly oil the grate.
  • Place eggplant and all bell peppers into a large bowl. Drizzle with olive oil and toss to coat. Sprinkle with steak seasoning; coat well.
  • Place eggplant and bell pepper slices directly on the preheated grill. Cook until eggplant is softened, marked, and slightly charred and peppers are softened and marked, 15 to 20 minutes, turning every 3 to 5 minutes. Reduce heat as necessary to prevent burning.
  • Remove from grill. Arrange in 4 piles, starting with a slice of eggplant and alternating eggplant and pepper slices, including one slice of each bell pepper color in each pile. Top with feta cheese. Sprinkle with basil and oregano. Serve warm.

Nutrition Facts : Calories 225 calories, Carbohydrate 15.4 g, Cholesterol 14 mg, Fat 17.5 g, Fiber 7.2 g, Protein 4.8 g, SaturatedFat 4.3 g, Sodium 869.6 mg, Sugar 6.4 g

GRILLED EGGPLANT, SANDWICHES WITH LEMON AïOLI, FETA, AND MINT



Grilled Eggplant, Sandwiches with Lemon Aïoli, Feta, and Mint image

Categories     Sandwich     Cheese     Citrus     Dairy     Vegetable     Quick & Easy     Fall     Gourmet

Yield Makes 4 sandwiches

Number Of Ingredients 8

1 medium eggplant (about 1 pound), cut crosswise into 1/4-inch-thick slices
3 tablespoons olive oil
2 tablespoons mayonnaise
1/4 teaspoon minced garlic, or to taste
1 teaspoon fresh lemon juice
1 loaf French bread (about 16 by 3 inches)
3 ounces chilled feta, crumbled (about 3/4 cup)
1/4 cup fresh mint leaves, washed and spun dry

Steps:

  • Preheat grill.
  • Brush eggplant with oil and season with salt and pepper. Grill eggplant in batches on a rack set 5 to 6 inches over glowing coals, turning once, until tender, about 3 minutes, transferring as cooked with tongs to a baking sheet to cool. (Alternatively, eggplant may be broiled for about the same amount of time.)
  • In a small bowl whisk together mayonnaise, garlic, and lemon juice to make aïoli.
  • Cut bread into four 4-inch-long pieces and halve each piece horizontally. Spread 4 halves with aïoli. Make sandwiches on bread with eggplant, feta, and mint.

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