Honeyed Eggplant Salad w/ Mint & Feta
Serves 2-4
Ingredients
- 2 medium eggplants (about 1 lb), sliced ½" thick
- 3 oz (½ cup) feta cheese, crumbled
- 1 small onion, thinly sliced
- fresh mint leaves, thinly sliced (chiffonade)
Dressing
- ¼ cup olive oil
- 2 tbsp honey
- 2 tbsp fresh lemon juice
- salt & pepper to taste
How-to
- Preheat broiler or ready your grill on medium-high
- Slice eggplant into ½” thick rounds (or cut lengthwise or even into wedges) and set aside
- Make dressing by whisking together the olive oil, honey and lemon juice. Add salt and pepper to taste
- Lay the eggplant slices on a sheet pan in a single layer. (If grilling, place directly on clean grill.) Brush the eggplant slices with the dressing. Broil or grill until golden brown, about 5-6 minutes; flip eggplant, brush with dressing and broil or grill other side 5-6 minutes. Set the remainder of the dressing aside
- Cut the cooked eggplant into bite-sized pieces (or leave in slices if you prefer). Gently toss the eggplant with the onion, mint, feta (reserve a couple tbsp of mint and feta for garnish), and the remainder of the dressing
- Season with salt and pepper. If you’d like a sweeter or tangier dressing add more honey or lemon juice, respectively. Spoon onto serving plate and top with remainder of mint and feta