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Grilled Eggplant with Oregano and Lemon Feta Dressing

Grilled Eggplant with Oregano and Lemon Feta Dressing

Prep time 10 minutes
Cook time 20 minutes
Ready in 30 minutes
Makes 6 servings


  • 2 large eggplants, cut 1/2 in thick
  • 1/2 cup extra virgin olive oil for dressing + more for brushing on the eggplant
  • 1/3 cup vegetable oil
  • 1 tablespoon lemon
  • 4 cubes feta cheese
  • 1 teaspoon fresh oregano + additional for garnish
  • 1 small garlic clove
  • pinch of salt + more for seasoning eggplant
  • 1/2 tsp pepper + more for seasoning eggplant
  • 10 cherry tomatoes, diced
  • additional chunks of feta for garnish


1. Clean and partially peel the skin from the eggplant and cut into 1/2 in thick slices.
2. Brush olive oil on each slice and season with a pinch of salt and pepper on both sides.
3. Brush a little bit of vegetable oil on cast iron grill pan and heat i on medium-high. When it starts to smoke, add the eggplant and cook for 3 minutes per side.
4. Once all of the eggplant is cooked, wrap the pieces in foil and let them steam and finish cooking for 10 minutes.
5. While the eggplant is resting, make the dressing by combining the lemon, feta cheese, oregano, garlic, salt and pepper in a food processor. Blend until combined then slowly drizzle in extra virgin olive oil while the processor is running. Set aside.
6. To serve, drizzle with the lemon feta dressing and top with diced tomatoes and additional feta crumbles if desired.
Recipe by Alexe Lawrence of