Grilled Eggplant with Whipped Feta, Sumac and Mint (Edit recipe)

You’ll need only a few ingredients to make this easy and delicious Grilled Eggplant with Whipped Feta, Sumac and Mint.

10 minutes

15 minutes

Difficulty:

Intermediate

This is our estimate based on online research.
Calories:	131
Fat:	6 g
Carbohydrates:	8 g
Protein:	7 g
Cholesterol:	13 g
Sodium:	805 mg
Fiber:	3 g
Sugars:	3 g
Calculated per serving.

by Primal Gourmet

View original recipe

Serves: 5

Ingredients

5 Italian Eggplant, medium-sized (or graffiti/zebra eggplant)
.5 cup Feta Cheese, plus .25 cup of its packing water
2 Tbsp Bomba Calabrese, (substitute favourite chile oil or paste)
1 tsp Maldon Sea Salt Flakes, (substitute any flakey salt)
2 sprigs Mint Leaves, roughly torn (around 14 leaves)

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat Traeger grill to 500F. Using a fork, poke some shallow holes all over the eggplants. This will help with peeling them after cooking.
Place the eggplants directly onto the grill towards the back perimeter where it gets hottest. Cook, turning often, until black all over and soft in the middle, around 15 minutes total. Transfer to a wooden board. Using a wooden spoon, slice the flesh of each eggplant in half, keeping the stem intact. Let cool for a few minutes and peel off all of the skin. Keep the stem intact for presentation purposes.
In a food processor, combine the feta cheese and its packing water. Blend until smooth and creamy. If the mixture is too thick, add a bit of water. If it is too loose, add a bit more feta cheese.
Spread the whipped feta in an even layer onto a serving platter. Top with the peeled eggplants and drizzle with the Bomba or chile oil. Season with Maldon salt and top with fresh mint. Serve while still warm or at room temperature.