2 tbs. extra virgin olive oil
2 tsp, fresh oregano leaves ( or 1 tsp. dried oregano)
2 eggplants, 1 1/2 lbs. each
non stick cooking spray
1/2 tsp. salt
1/4 tsp. fresh ground pepper
1/2 tsp. garlic powder
2 oz. feta cheese, crumbled
2 plum tomatoes
lemon wedges
Prepare charcoal fire or preheat gas grill for covered direct grilling over medium-high heat. In a small saucepan, heat the olive oil over medium heat until hot but not smoking. Remove pan from heat and add the oregano. Let steep until ready to serve. Cut the eggplants lengthwise into 1/2" slices. Lightly spray both sides with nonstick spray and sprinkle with salt, pepper and garlic powder. Place the eggplant slices on the hot grill rack, cover grill and cook for 8 to 10 minutes or until tender and browned, turning over once. Transfer to a platter. While the eggplant is cooking, cut the tomatoes into 1/2" dice and combine with the crumbled feta cheese. Drizzle the oregano oil over the grilled eggplant and top with the tomato-feta mixture. Serve with lemon wedges. Makes 4 servings, 3 points each.