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Grilled Eggplant with Basil Feta

Sep 20, 2014

Grilled Eggplant with Basil Feta

yield: serves 4

serving size: 2 slices with feta

Cal: 147.7 - Protein: 10.9g - Fat: 8.1g - Carbs: 9.4g - Fiber: 4.9g - Sugar: 3.9g -WW Old Points: 4 pts - Points+: 3 pts


  • 1 small garlic clove, very finely chopped
  • 3 tbsp lemon juice
  • 1 tbsp extra virgin olive oil
  • 1 tsp balsamic vinegar
  • a pinch of salt
  • freshly ground pepper (to taste)
  • 1 large eggplant
  • 7 oz reduced fat feta cheese, crumbled
  • 4 large basil leaves (more if leaves are small), finely chopped
  • 1 tbsp lemon juice
  • freshly ground pepper (to taste)


  1. In a small bowl, mix together garlic, lemon juice, olive oil, vinegar, salt and pepper.
  2. Heat grill. When it's hot, prepare eggplant. Remove stalk and bottom, and cut thin slices lengthwise (about 8 slices). Do not prepare eggplant ahead, the flesh will turn black. Generously brush both sides of eggplant slices with lemon, oil and vinegar mixture. Grill for about 15 minutes, turning them once.
  3. While eggplant is grilling, prepare feta mixture. In a small bowl, combine feta, basil, lemon, and pepper.
  4. When eggplant is ready, spread one rounded tablespoon feta mixture on each slice. Serve either hot or cold.


You'll probably have some leftovers feta mixture. Use some in a simple salad or with pasta, you'll love it!

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