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Grilled Eggplant & Hatch Sliders are a delightful twist on traditional sliders, perfect for summer barbecues or a satisfying weeknight dinner. These sliders showcase a vibrant combination of flavors that elevate the humble eggplant into a star ingredient. With the smoky essence of grilled eggplant paired with the distinctive heat of roasted Hatch chiles, along with a creamy feta spread, these sliders offer a unique and delicious vegetarian option that even meat lovers will appreciate. In this article, we’ll delve into the ingredients, preparation methods, and the numerous benefits of this scrumptious recipe, ensuring you have all the information needed to recreate this dish in your own kitchen.

Grilled Eggplant & Hatch Sliders

Discover the deliciousness of Grilled Eggplant & Hatch Sliders, the ultimate summer treat for veggie lovers and meat eaters alike! These sliders feature smoky grilled eggplant, spicy roasted Hatch chiles, creamy feta spread, and fresh greens all nestled in a soft bun. Perfect for barbecues or a quick weeknight meal, this recipe is not only flavorful but also packed with health benefits. Check out our detailed guide to create this unique dish at home.
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Ingredients
  

2 medium eggplants, sliced into 1/2-inch thick rounds

2 tablespoons olive oil

1 teaspoon smoked paprika

Salt and pepper, to taste

4 Hatch green chiles, roasted and peeled

1 cup feta cheese, crumbled

1/4 cup fresh mint leaves, chopped

1/4 cup mayonnaise

1 tablespoon lemon juice

8 slider buns, split

Arugula or mixed greens, for serving

Instructions
 

Prep the Eggplant: Start by preheating your grill to medium-high heat. Brush each eggplant slice lightly with olive oil, and then sprinkle both sides with smoked paprika, salt, and pepper.

    Grill the Eggplant: Place the eggplant slices on the grill and cook for about 4-5 minutes on each side, or until they are tender and have nice grill marks. Remove from the grill and set aside to cool.

      Roast the Hatch Chiles: If you haven't already, roast the Hatch green chiles over the grill or directly over an open flame until the skin is charred. Place them in a bowl and cover it with plastic wrap for about 10 minutes, allowing them to steam. Once cooled, peel the skin off and remove the seeds. Cut the chiles into strips.

        Prepare the Feta Spread: In a small bowl, combine the crumbled feta cheese, chopped mint, mayonnaise, and lemon juice. Mix until well blended and set aside.

          Assemble the Sliders: On the bottom half of each slider bun, spread a generous tablespoon of the feta mixture. Top with a grilled eggplant slice, followed by strips of roasted Hatch chiles. Add a handful of arugula before placing the top half of the bun on.

            Serve: Arrange the assembled sliders on a platter and serve immediately, garnished with extra mint and a drizzle of olive oil if desired.

              Prep Time, Total Time, Servings: 20 minutes | 30 minutes | 8 sliders