Description
This recipe checks all the flavor boxes: sweet, savory, spicy and acidic. It can be a vegetarian Mediterranean main dish or side. Add a little prosciutto or a sprinkle of fresh parsley for even more flavor. —Kevin French, Dawsonville, Georgia
Ingredients
- 1 large eggplant, cut into 1/2-inch slices
- 3/4 teaspoon salt
- 1/4 cup olive oil
- 3/4 teaspoon ground chipotle pepper
- 1/2 cup fig preserves, warmed
- 1 small lemon, halved
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped walnuts
Directions
- Place eggplant in a colander over a plate; sprinkle with salt and toss. Let stand 30 minutes. Rinse and drain well; blot dry with paper towels.
- Brush eggplant slices with oil. Sprinkle with chipotle pepper. Grill eggplant, covered, over medium heat for 3 minutes. Spread with 1/4 cup preserves. Turn and brush with remaining preserves. Grill until tender, 3-4 minutes longer. Remove to a serving platter.
- Squeeze juice from lemon halves over eggplant. Sprinkle with feta and walnuts. Serve warm.
