Grilled Eggplant with Tomatoes and Feta

Plate of grilled eggplant with tomatoes and feta
Photography by Brian Wetzstein | Food styling by Donna Coates and Linda Hall

Inspired by Greek baked eggplant and cheese, this lighter version features grilled eggplant slices topped with a fresh tomato, olive and feta salad.

SERVING SIZE: 2 slices eggplant plus ¼ cup topping (140 grams)
PREP TIME: 40 minutes
COOKING TIME: 10 minutes


  • 1 large eggplant, cut into 10 slices (½-inch thick)
  • ¼ teaspoon salt
  • 1 cup cherry tomatoes, cut into quarters
  • ⅓ cup sliced green onion (white and green parts)
  • ⅓ cup pitted Kalamata olives, roughly chopped
  • 1 tablespoon finely chopped basil leaves
  • 1½ tablespoons (20 milliliters) extra-virgin olive oil
  • Cooking spray
  • ½ cup crumbled feta cheese
  • Black pepper, to taste


  1. Place eggplant slices on a large plate and sprinkle with salt to draw out some of the moisture.
  2. Allow eggplant to sit for 30 minutes, then pat dry with paper towels.
  3. Meanwhile, combine tomatoes, green onion, olives, basil and olive oil in a small bowl. Set aside.
  4. Heat grill pan over medium-high heat and lightly coat with cooking spray.
  5. Place eggplant slices on grill pan and cook for 4 minutes on each side.
  6. Carefully remove and place on a large plate to cool completely.

Cooking note: If using a grill, lightly brush each eggplant slice with olive oil on both sides before placing on the grill.

NUTRITION PER SERVING: 97 calories, 7g total fat, 3g saturated fat, 12mg cholesterol, 308mg sodium, 7g carbohydrate, 3g fiber, 4g sugar, 3g protein, 259mg potassium, 71mg phosphorus

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Karman Meyer
Karman Meyer is an RDN based in Nashville. Teaching people easy ways to implement healthy changes into their lifestyle is her passion! Karman blogs at The Nutrition Adventure and is an experienced recipe developer, nutrition writer and public speaker. Follow her on Instagram & Facebook!