Grilled Eggplant with Basil and Feta
Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes
Serves: 4
Ingredients
2 medium-sized eggplants
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1 cup fresh basil leaves, chopped
1/2 cup crumbled feta cheese
1 tablespoon balsamic vinegar
1 teaspoon garlic powder
Optional: Cherry tomatoes for garnish 
Instructions
Start by preheating your grill or grill pan over medium-high heat.
While the grill is heating, wash the eggplants and cut them into 1/2-inch thick slices.
In a large bowl, toss the eggplant slices with olive oil, salt, black pepper, and garlic powder until evenly coated.
Once the grill is hot, arrange the eggplant slices in a single layer. Grill for about 5 to 7 minutes on each side, or until they are tender and have nice grill marks.
While the eggplant is grilling, in a small bowl, combine the chopped basil, crumbled feta, and balsamic vinegar. Stir gently to mix the ingredients without breaking the feta too much.
Once the eggplant is cooked, remove it from the grill and arrange the slices on a serving platter.
Top the grilled eggplant with the basil and feta mixture, spreading it evenly over the slices.
If desired, garnish with cherry tomatoes for a pop of color.
Serve warm and enjoy a delicious, diabetic-friendly meal rich in flavor and low in carbs.
