Greek Grilled Eggplant
A great meatless meal. Balsamic glaze has become a favorite to use on barbequed meats and veggies. This eggplant is great with the glaze drizzled on top. I leave off the crushed red pepper flakes - add them if you like some heat.
|1||medium eggplant, cut lengthwise|
|2 tablespoons||extra-virgin olive oil|
|freshly ground black pepper|
|crumbled feta cheese|
|crushed red pepper flakes, optional|
Preheat grill to 375º. Place eggplant, cut-side up, on a baking sheet and sprinkle each side with salt. Let sit, 30 minutes.
Pat eggplant halves dry and brush with oil. Place each half on grill, cut-side down, and grill, 4 to 5 minutes. Flip each half and continue to grill, 2 minutes more
Remove from heat and season with salt and pepper. Drizzle eggplant with balsamic glaze and top with crumbled feta, red pepper flakes, and fresh oregano leaves. Serve.