Ingredients:

  • 1 lb Italian or Asian Eggplant, sliced into 1/2-inch rounds
  • 2 tbsp extra virgin olive oil
  • 1/2 tsp coarse sea salt
  • 1/4 tsp black pepper
  • 4 oz feta cheese, crumbled
  • 1/2 cup cherry tomatoes, quartered
  • 2 tbsp fresh parsley, chopped
  • 1 tbsp fresh mint, torn
  • 1 tbsp fresh lemon juice
  • 1 tbsp extra virgin olive oil
  • 1 small clove garlic, minced

Instructions:

  1. Slice the eggplant into uniform rounds. Sprinkle both sides with sea salt and let them sit for 5-10 minutes.
  2. Use paper towels to firmly pat away the beads of water that have risen to the surface of the eggplant.
  3. Brush each eggplant slice lightly with olive oil and season with black pepper.
  4. Heat a grill pan or outdoor grill to medium-high heat.
  5. Place eggplant slices in the pan and grill for 3-4 minutes per side until deep mahogany grill marks appear and centers are tender.
  6. In a small bowl, combine the crumbled feta, cherry tomatoes, parsley, mint, lemon juice, minced garlic, and olive oil.
  7. Arrange the hot eggplant slices on a platter and spoon the cold feta mixture generously over the top.