Grilled Eggplant and Feta Salad

Ingredients

• Eggplant (2 medium, sliced into 1/2-inch rounds)
• Olive oil (3 tablespoons, plus extra for brushing)
• Salt (to taste)
• Black pepper (to taste)
• Lemon juice (2 tablespoons, freshly squeezed)
• Fresh mint (1/4 cup, chopped)
• Fresh parsley (1/4 cup, chopped)
• Red onion (1 small, thinly sliced)
• Cherry tomatoes (1 cup, halved)
• Feta cheese (1 cup, crumbled)

Instructions

1. Preheat a grill or grill pan over medium-high heat.
2. Brush both sides of the eggplant slices with olive oil and season with salt and black pepper.
3. Grill the eggplant for 3-4 minutes per side, or until tender and lightly charred. Watch closely to prevent burning.
4. Remove the grilled eggplant from the grill and let it cool slightly on a cutting board.
5. Once cool, cut the eggplant into bite-sized pieces.
6. In a large bowl, combine the grilled eggplant, crumbled feta cheese, halved cherry tomatoes, thinly sliced red onion, chopped parsley, and chopped mint.
7. Drizzle the freshly squeezed lemon juice over the salad and toss gently to combine all ingredients.
8. Taste and adjust seasoning with additional salt and pepper if needed.
9. Serve the salad chilled or at room temperature, garnished with extra herbs if desired.