Grilled Eggplant with Mint Vinaigrette
- 1 of 3 Lay eggplant slices in a single layer on 2 baking sheets and sprinkle both sides with salt. Let stand 30 minutes, until moisture beads on top of eggplant. Prepare grill for medium-high heat.
- 2 of 3 Rinse eggplant to remove excess salt and pat dry. Brush slices with 3 tbsp oil, coating both sides. Season with salt and pepper. Working in batches, grill eggplant for about 5 minutes per side, or until char marks form and eggplant is very tender. Transfer to a platter as you finish each batch.
- 3 of 3 Meanwhile, in a bowl, combine lemon zest and 2 tbsp lemon juice. Whisk in vinegar, shallots, mint and 5 tbsp oil. Season to taste. Spoon vinaigrette over eggplant and sprinkle with mint leaves. Shave thin slices of feta over eggplant.
Servings Per Recipe: 4
Per Serving: 5 g pro., 8 g sugar, 7 g fiber, 16 g carb., 182 mg sodium, 5 g sat. fat, 30 g Fat, total, 333 kcal cal.