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