Provided by: Chef Bobby Flay
Preheat a gas or charcoal grill to high. Brush the eggplant with olive oil, season with salt and pepper, and grill until soft with visible grill marks, about 4 minutes per side.
Whisk together the remaining oil, garlic, chili powder, oregano, and vinegar in a large bowl until combined. Add the eggplant and red onion, toss to coat with dressing, season with salt and pepper, and crumble the feta over the top.(Published 1999)