Greek Style Eggplant
I eat the leftovers the next day, simply picking them up on each side like tacos. Delish.
2 tablespoons Unflavored Olive Oil or Butter Olive Oil, plus 2-3
tablespoons more for brushing
2 teaspoons fresh oregano, chopped,
or 1/2 teaspoon dried oregano
1 1/2 teaspoons Traditional Balsamic Vinegar
1/2 teaspoon salt, divided
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon garlic powder
1 medium uncooked eggplant, about 1 lb., sliced into
twelve 3/8-inch rounds
6 tablespoons crumbled feta cheese
Preheat the grill to medium-high (or heat your broiler). Meanwhile, in a small bowl, combine 2 tablespoons olive oil, oregano, vinegar, 1/4 teaspoon salt, red pepper flakes and garlic powder, and set aside.
Lightly brush the eggplant with olive oil; sprinkle with remaining 1/4 teaspoon salt. Grill eggplant until lightly charred and tender, turning as needed, about 10 minutes. Remove the eggplant to a serving platter and evenly spoon the oil mixture over the eggplant. Sprinkle with feta; garnish with additional oregano and red pepper flakes if desired.