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Grilled eggplant and feta tapas platter with fresh herbs and lemon.

Eggplant & Feta Tapas Platter

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Prep Time 10 minutes
Cook Time 15 minutes
Servings: 4
Course: Side Dish
Cuisine: Mediterranean
Calories: 145
Ingredients Method Notes

Ingredients
  

  • 2 large eggplants sliced into 1/2 inch rounds
  • 1/2 cup Feta cheese crumbled
  • 4 tbsp Extra Virgin Olive Oil
  • 2 cloves Garlic minced
  • 1 tbsp Fresh Lemon juice
  • 2 tbsp Fresh Parsley chopped
  • 1 tbsp Fresh Mint chopped
  • Salt and Pepper to taste

Method
 

  1. Preheat your grill or grill pan to medium-high heat.
  2. Brush eggplant slices with olive oil and garlic. Season with salt and pepper.
  3. Grill slices for about 4-5 minutes per side until tender and charred.
  4. Arrange on a platter and immediately sprinkle with crumbled feta.
  5. Drizzle with lemon juice and garnish with fresh herbs before serving.

Notes

  • Avoid Sogginess: If using a standard globe eggplant, the 10-minute salting step is non-negotiable. It draws out moisture, ensuring the eggplant sears rather than steams.
  • The "Warm" Rule: Add the feta while the eggplant is still hot. This allows the cheese to soften slightly and absorb the garlic-infused oil, creating a creamier mouthfeel.
  • Oil Selection: Use a high-smoke point oil (like avocado oil) for the actual grilling if using high heat, then finish with a drizzle of premium Extra Virgin Olive Oil right before serving for maximum flavor.
  • Make-Ahead Tip: You can grill the eggplant up to 24 hours in advance. To serve, bring it to room temperature and add the fresh toppings (feta, lemon, herbs) at the last minute to keep them bright and vibrant.
  • Variations: For an extra punch of flavor, add a teaspoon of dried oregano or a pinch of red chili flakes to the garlic-oil rub.