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Greek Grilled Eggplant

Teri Lyn Fisher and Jenny Park
  • 45 minutes
  • Serves 2

INGREDIENTS

1

Eggplant, medium cut

1

Oregano, leaves

1

Balsamic glaze

1

Black pepper, Freshly ground

1

Kosher salt

1

Red pepper flakes

2 tbsp

Olive oil, extra-virgin

1

Feta