Ingredients

• 2 eggplants
• Olive oil, for drizzling
• Sprinkle of chili powder
• Sprinkle of kosher salt
• Sprinkle of freshly ground black pepper
• 8 ounces feta, diced
• 4 Roma tomatoes, diced
• 1 hothouse cucumber, seeded and diced
• 1 cup fresh flat-leaf parsley, chopped
• 1 lemon, sliced in half

Instructions

1. Watch how to make this recipe.
2. Heat a grill pan over medium heat.
3. Slice both eggplants lengthwise into 3 thick steaks. Drizzle with some olive oil and sprinkle with the chili powder, salt and pepper.
4. Grill the eggplant steaks until tender and nicely marked by the grill pan, about 4 minutes per side.
5. Transfer the eggplant steaks to individual serving plates and sprinkle with the feta cheese, tomatoes, cucumbers and chopped parsley and top with a squeeze of lemon. Serve.