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My review
Mediterranean Grilled Eggplant Spread
2
Anne
"Grilled fresh veggies and herbs come together for a light spread that doubles as an add-in for grilled fish and chicken dishes. Try adding to pasta with fresh tomatoes and feta! Great served with a sauvignon blanc for warm summer nights."
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Ingredients
35 m servings 87Original recipe yields 8 servings
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Directions
{{model.addEditText}} Print- Preheat an outdoor grill for high heat, and lightly oil the grate.
- Arrange red bell pepper, eggplant, and onion slices on on the preheated grill; cook until red pepper is charred and eggplant and onion are tender with grill marks, 5 to 7 minutes per side. Place red pepper in a paper bag and close tightly to 'sweat', about 10 minutes; peel the charred skin off the pepper.
- Blend red bell pepper, eggplant, onion, olive oil, basil, oregano, lemon juice, sea salt, and black pepper in a food processor until smooth and spreadable. Stir in feta cheese.
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9/8/2015
What's not to love! Great flavor, not very pretty though. I served it on pasta, topped with additional grilled veggies. Love the feta.