Grilled Eggplant with Mint Vinaigrette

1. 1

   Lay the eggplant slices in a single layer on 2 baking sheets and sprinkle both sides with salt.

2. 2

   Set aside about 30 minutes, or until moisture beads on top of the eggplant.

3. 3

   Prepare a grill for medium-high heat.

4. 4

   Rinse the eggplant to remove the excess salt and pat dry.

5. 5

   Brush the eggplant slices with 3 tablespoons of the olive oil, coating both sides.

6. 6

   Season with salt and pepper.

7. 7

   Working in batches, grill the eggplant about 5 minutes per side, or until char marks form and the eggplant is very tender.

8. 8

   Transfer to a platter as you finish each batch.

9. 9

   Meanwhile, grate the zest of the lemon into a small bowl.

10. 10

    Halve the lemon and squeeze 2 tablespoons of juice into the bowl.

11. 11

    Whisk in the vinegar, shallots, chopped mint and the remaining 5 tablespoons oil.

12. 12

    Season the vinaigrette to taste with salt and pepper.

13. 13

    Spoon the vinaigrette over the grilled eggplant and sprinkle with the mint leaves.

14. 14

    Using a vegetable peeler, shave thin slices of feta cheese over the eggplant.

15. 15

    Sprinkle with pepper and serve.

16. 16

    Photograph by Ray Kachatorian

* Per serving · 4 servings · Values may vary.

No additional tips available.