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As the culinary world increasingly embraces plant-based alternatives, the Smoky Grilled Eggplant & Hatch Chile Sliders stand out as a delicious and innovative recipe that caters to both vegetarians and meat-lovers alike. Combining the rich, smoky flavor of grilled eggplant with the distinctive heat of Hatch chiles, these sliders offer a unique gastronomic experience that is as visually appealing as it is satisfying. Perfect for summer barbecues, casual weeknight dinners, or as a hearty appetizer for gatherings, this recipe is designed to impress.

Grilled Eggplant & Hatch Sliders

Discover the delicious Smoky Grilled Eggplant & Hatch Chile Sliders, a vibrant plant-based recipe that's perfect for everyone, from vegetarians to meat-lovers! This dish combines the rich, smoky flavor of grilled eggplant with the spicy kick of Hatch chiles, making it an exciting addition to any meal. Ideal for summer barbecues, cozy dinners, or gatherings, these sliders are nutritious, easy to prepare, and packed with flavor. Try this innovative recipe and impress your guests with a delightful taste experience!
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Ingredients
  

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

4 Hatch chiles, roasted, peeled, and chopped

1 cup crumbled feta cheese

1/2 cup plain Greek yogurt

1 tablespoon lemon juice

1 teaspoon garlic powder

1 teaspoon smoked paprika

Salt and pepper to taste

4 whole wheat slider buns

1 avocado, sliced

Fresh cilantro leaves for garnish

Olive oil for grilling

Instructions
 

Prepare the Eggplant: Place the sliced eggplant rounds on a baking sheet. Sprinkle both sides with salt and let them sit for about 30 minutes. This will draw out excess moisture and bitterness. After 30 minutes, rinse the salt off and pat the eggplant slices dry with paper towels.

    Roast the Hatch Chiles: If you haven't done so already, roast the Hatch chiles over an open flame or under a broiler until blackened. Place them in a plastic bag for about 10 minutes to steam; this will make peeling easier. Peel, remove seeds, and chop them finely.

      Make the Feta Spread: In a small bowl, combine the crumbled feta cheese, Greek yogurt, lemon juice, garlic powder, smoked paprika, and a pinch of salt and pepper. Mix until smooth and creamy. Adjust seasoning to taste.

        Grill the Eggplant: Preheat your grill to medium-high. Brush the eggplant slices with olive oil on both sides. Grill the eggplant for about 4-5 minutes per side, or until they are tender and have nice grill marks. Remove from the grill and set aside to cool slightly.

          Assemble the Sliders: Spread a generous layer of the feta mixture on the bottom half of each slider bun. Layer with grilled eggplant, a spoonful of roasted Hatch chiles, and slices of avocado. Top with fresh cilantro leaves and cover with the top half of the buns.

            Serve: Enjoy the sliders fresh off the grill, with a side of sweet potato fries or a fresh salad for a complete meal.

              Prep Time, Total Time, Servings: 20 minutes | 1 hour | 4 servings