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Charred Asian Eggplant with Whipped Feta, Pistachios & Hot Honey

Fresh Asian eggplant is grilled until tender and caramelized, then served over creamy homemade whipped feta with toasted pistachios, fresh basil and mint, lemon zest, and a drizzle of hot honey. This colorful garden-to-table recipe is an easy summer appetizer or side dish that showcases the delicate flavor of homegrown Asian eggplant.
Print Recipe
Servings: 4 people
Course: Side Dish
Cuisine: Mediterranean
Ingredients Equipment Method Notes

Ingredients
  

Whipped Feta
  • 8 oz block feta crumbled
  • 4 oz whole milk Greek yogurt or labneh for an even richer texture
  • 2 tbsp cream cheese optional, for extra smoothness
  • 1 tbsp extra virgin olive oil
  • 1 tbsp lemon juice
  • 1 small garlic clove
  • Freshly ground black pepper
For the eggplant
  • 4–6 Asian eggplants about 1½ pounds
  • 2 tbsp extra virgin olive oil
  • Kosher salt
  • Freshly ground black pepper
Toppings
  • ¼ cup roasted pistachios roughly chopped
  • 2 tbsp hot honey
  • Zest of 1 lemon
  • Fresh basil leaves
  • Fresh mint leaves
  • Flat-leaf parsley
  • Flaky sea salt
  • Good finishing olive oil

Equipment

  • Grill or oven with broiler
  • Food processor or blender
  • Sheet pan (if roasting)
  • Small serving platter

Method
 

  1. Combine the feta, yogurt, cream cheese (if using), olive oil, lemon juice, garlic, and a few grinds of black pepper in a food processor. Blend for 1–2 minutes until completely smooth. If it's too thick, add another tablespoon of yogurt or a splash of milk. Taste. It should be creamy, tangy, and well-balanced. Refrigerate while preparing the eggplant.
  2. Slice the eggplants in half lengthwise and brush generously with olive oil and season with kosher salt and pepper.
  3. On a grill - Cook over medium-high heat, cut side down first, for 4–5 minutes. Flip and cook another 3–5 minutes until tender and lightly smoky.
  4. In the oven - Roast at 425°F for 20–25 minutes, then broil for 2–3 minutes until the cut surfaces are deeply caramelized.
  5. The eggplant should be silky inside with nicely browned edges.
  6. Spread the whipped feta across the serving platter, creating swoops with the back of a spoon. Arrange the warm eggplant over the feta. Top with chopped pistachios, torn basil, mint, parsley, and lemon zest.
  7. Drizzle generously with hot honey and a little finishing olive oil. Finish with a pinch of flaky sea salt. Serve warm or just slightly above room temperature.

Notes

Variations
  • Add protein: Top with grilled chicken thighs, grilled lamb chops, or cedar plank salmon.
  • More crunch: Add toasted pepitas or pine nuts.
  • Brighter: Sprinkle with pomegranate seeds if they're in season.
  • More substantial: Serve over farro or freekeh for a complete meal.