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Mediterranean Eggplant with Cucumber Salad and Whipped Feta

Mediterranean Eggplant with Cucumber Salad and Whipped Feta

Looking for a tasty side dish or appetizer this season? Try this delicious Mediterranean Eggplant with CucumberSalad and Whipped Feta. Simple and tasty.
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Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Course Appetizer, Side Dish
Cuisine Mediterranean
Servings 12

Equipment

  • Food Processor

Ingredients
  

  • EGGPLANT
  • 2 eggplants sliced in rounds
  • 1 tsp salt
  • olive oil for cooking
  • WHIPPED FETA
  • 1/2 cup plain whole-fat Greek yogurt
  • 1/2 block of feta cheese
  • 1/2 lemon zested and juiced
  • 2 tbsp fresh mint
  • 1-2 garlic cloves
  • salt and pepper to taste
  • CUCUMBER SALAD
  • 2 Persian cucumbers diced
  • 1/2 cup cherry tomtatoes diced
  • 1/4 cup red onion diced
  • 1/3 cup minced curly parsley
  • 2 tbsp olive oil
  • 1 lemon juiced
  • 1 tsp ground sumac
  • salt and pepper to taste

Instructions
 

  • For the eggplant: Lay the eggplant on a clean towel and season with salt. Allow the eggplant to sit for a few minutes with the salt to help draw out excess liquid.
  • Meanwhile, while the eggplant is sitting, add all the cucumber salad ingredients into a bowl. Toss and set aside.
  • Make the whipped feta by adding all the ingredients into a mini food processor and blend. Adjust seasoning as needed and set aside.
  • Heat a grill pan on the stove and drizzle with olive oil. Add the eggplant and cook for about 4-5 minutes per side. You may need to do this in batches.
  • Assemble by taking an eggplant and adding a small scoop of whipped feta. Then top with a small scoop of cucumber salad. I life to then add a little flaky sea salt or regular sea salt right on top and serve.