Feta-Stuffed Grilled Eggplant with Mint and Tomato Salad

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Char-grilled eggplant slices filled with creamy feta cheese, served alongside a fresh mint and tomato salad. This greek-inspired vegetarian ready in about 27 minutes pairs extra-virgin olive oil, crumbled feta cheese, quartered ripe cherry tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 12 min Serves 4 Greek cuisine 280 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat grill or grill pan over medium-high heat. Brush 2 medium sliced eggplants on both sides with 2 tbsp extra-virgin olive oil and season with 1/2 tsp sea salt and 1/4 tsp black pepper.
  2. Step 2: Grill eggplant slices for 4-5 minutes per side until tender and charred marks appear. Remove and let cool slightly.
  3. Step 3: In a small bowl, combine 1 cup crumbled feta cheese with 1 tbsp lemon juice and mix gently.
  4. Step 4: Spread a generous spoonful of the feta mixture on half of the eggplant slices, then top with the remaining slices to form sandwiches.
  5. Step 5: In a medium bowl, toss 1 cup quartered cherry tomatoes, 1/4 cup chopped fresh mint, 1 small thinly sliced red onion, 1 tbsp red wine vinegar, 1 tbsp extra-virgin olive oil, and 1/2 tsp sea salt with 1/4 tsp black pepper until the salad is vibrant and fragrant.
  6. Step 6: Serve the grilled eggplant sandwiches alongside the tomato and mint salad for a refreshing Mediterranean meal.

Equipment for this recipe

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Frequently asked questions

How long does Feta-Stuffed Grilled Eggplant with Mint and Tomato Salad take to make?

Total time is about 27 minutes (15 min prep + 12 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Feta-Stuffed Grilled Eggplant with Mint and Tomato Salad?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep extra-virgin olive oil from drying out.

Can I substitute ingredients in Feta-Stuffed Grilled Eggplant with Mint and Tomato Salad?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Feta-Stuffed Grilled Eggplant with Mint and Tomato Salad for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Feta-Stuffed Grilled Eggplant with Mint and Tomato Salad?

Greek vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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