Greek Charred Eggplant with Tomato and Feta
Soft, smoky eggplants filled with a vibrant tomato, cheese, and herb stuffing, wrapped in foil and cooked on the grill. A touch of paprika and cumin gives them just enough warmth and spice to keep you salivating. Grab some crusty bread and enjoy!
Servings: 4 as an entree
Ingredients
- 4 small to medium (3/4 pound each) eggplants (360g each)
- 2 cups diced ripe tomatoes (360g)
- 1/2 cup finely diced white onion (75g)
- 1/2 cup pitted kalamata olives, sliced (75g)
- 3 medium garlic cloves, minced
- 1/4 cup extra virgin olive oil (60 ml), plus more to serve
- 1 teaspoon sweet paprika
- 1 teaspoon ground cumin
- 1/4 cup chopped fresh parsley (15 g), plus more to serve
- 1/4 teaspoon red pepper flakes (optional)
- 1/2 teaspoon freshly ground black pepper
- salt
- 1 1/2 cups crumbled feta cheese (225g)
- 1/2 cup grated kefalotyri or parmesan cheese (45g)
- Lemon wedges, to serve
Instructions
- Get ready. Preheat a gas barbecue to high, around 550°F (290°C).
- Char the whole eggplants. Lay the whole eggplants over the flame and grill with the lid closed, turning every few minutes with tongs, until the skins are blistered and blackened all over and the flesh has collapsed into a completely soft state; about 15 to 25 minutes. Lower the heat to medium-high, between 375 to 450°F.
- Make the filling. While the eggplants char, add the tomatoes, onion, and olives, garlic, 1/4 cup olive oil, paprika, cumin, 1/4 cup parsley, pepper, a small pinch of salt, and chili flakes (if using). Stir gently to combine and set aside.
- Peel the eggplant. Remove the charred eggplants to a tray or rimmed-baking sheet and let them rest until cool enough to handle, about 3 minutes. Keeping the stems attached and taking care not to break the flesh too much, gently peel off the skin. It will come away easily. Let the eggplants sit in a colander after peeling, and discard any liquid before stuffing.
- Prepare the parcels. Take a piece of aluminum foil (large enough to wrap each eggplant in a parcel) and place an eggplant in the center. Gently split the eggplant open lengthwise, being careful not to cut through the foil; the eggplant will be very soft. Gently push the soft flesh aside to make a pocket, then spoon in the filling, pressing it down and mounding it generously. Add crumbled feta and parmesan over the top. Drizzle with a little extra olive oil and fold the parcel over to seal into a loose, but fully closed parcel.
- Grill the parcels. Place the parcels on the grill. Close the lid and cook for an additional 10 minutes over medium-high heat. Then gently open the tops of the parcels to create a bowl shape. Continue cooking for 5 minutes, letting some of the juices evaporate (eggplant releases a lot of liquid), and letting the cheese take on a slight golden color.
- Finish and serve. Remove the parcels from the grill and serve each on a plate as an individual portion. Carefully open the parcels to expose the full eggplant, then finish each with a squeeze of lemon, a drizzle of olive oil, and a scatter of fresh parsley. Serve with lemon wedges.
Notes
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients, including the olive oil and spices used in this recipe.
- To make them without a grill: Char the eggplants under a hot broiler or on a griddle or grill pan, then finish roasting the wrapped parcels in a 400°F (200°C) oven for 25 minutes. You'll miss the smoke flavor, but you’ll still get a lovely result. Use smoked paprika to help bridge the gap!
Nutrition
Calories: 344kcal | Carbohydrates: 11.6g | Protein: 18g | Fat: 26.8g | Saturated Fat: 8.3g | Polyunsaturated Fat: 1.9g | Monounsaturated Fat: 12.8g | Cholesterol: 38.6mg | Sodium: 976.3mg | Potassium: 282.7mg | Fiber: 2.3g | Sugar: 5.2g | Vitamin A: 1392.3IU | Vitamin C: 17.4mg | Calcium: 185.6mg | Iron: 1.3mg
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