Greek Grilled Eggplant Steaks

By Joelene

Ingredients

• 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

Preparation

Step 1

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.