Greek Grilled Eggplant Steaks

  • Level: Easy
  • Total: 20 min
  • Active: 20 min
  • Yield: 6 servings
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2 eggplants

Olive oil, for drizzling

Sprinkle of chili powder 

Sprinkle of kosher salt 

Sprinkle of freshly ground black pepper 

8 ounces feta, diced 

4 Roma tomatoes, diced 

1 hothouse cucumber, seeded and diced 

1 cup fresh flat-leaf parsley, chopped 

1 lemon, sliced in half


Heat a grill pan over medium heat.

Slice both eggplants lengthwise into 3 thick steaks. Drizzle with some olive oil and sprinkle with the chili powder, salt and pepper.

Grill the eggplant steaks until tender and nicely marked by the grill pan, about 4 minutes per side.

Transfer the eggplant steaks to individual serving plates and sprinkle with the feta cheese, tomatoes, cucumbers and chopped parsley and top with a squeeze of lemon. Serve.

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