Grilled Eggplant Salad

1. 1

   Light a grill.

2. 2

   Brush the eggplant slices with 3 tablespoons of the olive oil and season with salt and pepper.

3. 3

   Grill the slices over moderately high heat until softened and lightly charred in spots, about 10 minutes.

4. 4

   Let cool slightly, then cut each slice into bite-size pieces.

5. 5

   In a large bowl, whisk the balsamic vinegar and lemon juice with the remaining 3 tablespoons of olive oil and season with salt and pepper.

6. 6

   Add the eggplant, cherry tomatoes, arugula, feta cheese and mint; toss gently and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.