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Brush eggplant slices with 2 tablespoons oil. Sprinkle 1/2 teaspoon each salt and pepper.
Grill eggplant slices on the rack of an uncovered charcoal grill directly over medium-high coals for 8 to 10 minutes or until very tender and lightly charred, turning frequently. (For a gas grill, preheat grill. Reduce heat to medium-high. Place eggplant slices on grill rack directly over heat. Cover and grill as directed.)
In a food processor or blender, combine beans, feta, lemon zest, lemon juice, 2 tablespoons oil and the garlic. Cover and process or blend just until combined but still chunky. Season to taste with salt and pepper.
Arrange eggplant slices on serving plates. Top with bean mixture and roasted pepper strips. Drizzle with the remaining 1 tablespoon oil. For basil chiffonade, roll up basil leaves and cut across the roll; sprinkle over eggplant stacks.