New This Month

Grilled Eggplant with Feta Cheese, Pine Nuts, and Basil

These vegetarian hors d'oeuvres fit right in with a lavender and goldenrod palette.

  • Yield: Makes 40

Photography: Stephen Johnson


  • 2 pounds Japanese eggplant (about 4)
  • Extra-virgin olive oil, for brushing
  • Coarse salt and freshly ground pepper
  • 6 ounces feta cheese, crumbled (3/4 cup)
  • 1/2 cup pine nuts, toasted and cooled
  • Basil sprig tops, preferably purple, for garnish


  1. Preheat a grill over medium-high heat. Trim ends of eggplants and slice lengthwise into generous 1/4-inch-thick planks. Brush both sides with oil and season generously with salt and pepper. Grill, turning once, until soft and lightly charred in places, 2 to 3 minutes per side. Let cool to room temperature.

  2. Cut each eggplant slice in half crosswise. Sprinkle each with 1 teaspoon feta and 1/2 teaspoon pine nuts. Gently press pine nuts into cheese to adhere. Roll up eggplant and secure with a wooden skewer. Garnish each with a basil sprig and serve.


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