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Home > Vitafriendspku > Recipes > BBQ eggplant with mint, feta, and lemon vinaigrette
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BBQ eggplant with mint, feta, and lemon vinaigrette

  • RECIPE MAKES: 4 serves
  • PREP TIME: 15min + 30min standing time
  • COOK TIME: 20min

BBQ time is here!  Let’s kick it off with this easy to prepare dish of eggplant and dairy free feta.  Cooking outdoors never tasted so good!

step 1

Arrange eggplant slices in a single layer on a large dish; season both sides with salt.  Set aside, 30min. Rinse, then pat dry with paper towel, to remove juices. Brush both slice sides with oil.

step 2

Heat BBQ grill to medium-high. Place eggplant slices on grill (you may need to work in batches), cook 3min each side, until lightly charred, and tender. Transfer to a serving platter.

step 3

Meanwhile, make vinaigrette. Place rind and 2 Tbsp of the juice in a small bowl. Add oil, vinegar, onion, and mint.  Whisk to combine.

step 4

Spoon vinaigrette over eggplant slices. Sprinkle with feta and mint. Serve.


Top Tip


Look out for next month’s recipe- Grilled pineapple with mango soft serve, a great addition to the BBQ recipe book!




  • 3 small (~300g each) eggplants, cut lengthwise into 1cm-thick slices
  • Table salt
  • ¼ cup extra virgin olive oil
  • 100g low protein feta cheese (i.e., Bio Cheese Dairy free feta), crumbled
  • mint leaves, to serve
  • *************************************************************
  • Lemon Vinaigrette
  • 1 lemon, rind finely grated, juiced
  • 1/3 cup extra virgin olive oil
  • 2 Tbsp white wine vinegar
  • ¼ cup finely chopped spring onion
  • 1 Tbsp finely chopped mint leaves