This recipe checks all of the flavor boxes: sweet, savory, spicy and acidic. It can be a vegetarian Mediterranean main dish or side. Add a little prosciutto or a sprinkle of fresh parsley for even more flavor. —Kevin French, Dawsonville, Georgia

Total Time

Prep: 15 min. + standing Grill: 10 min


4 servings

Updated: Apr. 12, 2024


1 large eggplant, cut into 1/2-inch slices3/4 teaspoon salt1/4 cup olive oil3/4 teaspoon ground chipotle pepper1/2 cup fig preserves, warmed1 small lemon, halved1/2 cup crumbled feta cheese1/4 cup chopped walnuts


Place eggplant in a colander over a plate; sprinkle with salt and toss. Let stand 30 minutes. Rinse and drain well; blot dry with paper towels.

Brush eggplant slices with oil. Sprinkle with chipotle pepper. Grill eggplant, covered, over medium heat for 3 minutes. Spread with 1/4 cup preserves. Turn and brush with remaining preserves. Grill until tender, 3-4 minutes longer. Remove to a serving platter. Squeeze juice from lemon halves over eggplant. Sprinkle with feta and walnuts. Serve warm.

Nutrition Facts

1 serving: 352 calories, 21g fat (4g saturated fat), 8mg cholesterol, 362mg sodium, 39g carbohydrate (30g sugars, 6g fiber), 6g protein.