Grilled Eggplant, Sandwiches with Lemon Aioli, Feta, and Mint

1. 1

   Preheat grill.

2. 2

   Brush eggplant with oil and season with salt and pepper.

3. 3

   Grill eggplant in batches on a rack set 5 to 6 inches over glowing coals, turning once, until tender, about 3 minutes, transferring as cooked with tongs to a baking sheet to cool.

4. 4

   (Alternatively, eggplant may be broiled for about the same amount of time.)

5. 5

   In a small bowl whisk together mayonnaise, garlic, and lemon juice to make aioli.

6. 6

   Cut bread into four 4-inch-long pieces and halve each piece horizontally.

7. 7

   Spread 4 halves with aioli.

8. 8

   Make sandwiches on bread with eggplant, feta, and mint.

* Per serving · 4 servings · Values may vary.

No additional tips available.