Grilled Eggplant

2 large eggplant, sliced
2 Tbsp olive oil
salt and pepper to taste
1/4 cup crumbled feta cheese
2 Tbsp fresh mint, chopped

Brush the eggplant with olive oil and season with salt and pepper. Grill on both sides over medium heat until just tender, not mushy. Transfer from the grill to a serving platter. Drizzle with remaining olive oil, and top with feta and chopped mint. Season with additional salt and pepper if desired. Serve warm or chilled.

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Posted on March 13, 2016, in Low Carb, Phase 3, Primal, Recipes, Veggies. Bookmark the permalink. Comments Off on Grilled Eggplant.

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