Ingredients: 2 medium eggplants, sliced lengthwise into ½-inch thick pieces 3 tbsp Lemon Olive Oil Salt and freshly ground black pepper ½ tsp red pepper flakes (optional) ¼ cup crumbled feta cheese 1–2 tsp fresh thyme or oregano leaves 2 tbsp Traditional Balsamic Instructions: Preheat grill or grill pan to medium-high heat. Brush eggplant slices on both sides with Lemon Olive Oil and season with salt and pepper. Grill eggplant for 3–4 minutes per side, or until nicely charred and tender. Transfer to a serving platter. Drizzle with Traditional Balsamic, sprinkle with crumbled feta, red pepper flakes (if using), and fresh herbs. Serve warm or at room temperature. Perfect as a side dish, appetizer, or vegetarian entrée.
