GRILLED EGGPLANT WITH MINT VINAIGRETTE

2 eggplants (1lb each), cut crosswise into 1/2-inch-thick slices

1/2 cup extra virgin olive oil

1 lemon

2 tbsp white wine vinegar

1/4 cup finely chopped shallots

1 tbsp finely chopped fresh mint, plus small leaves for garnish

Small square feta cheese, for shaving

Lay eggplant slices in a single layer on 2 baking sheets and sprinkle both sides with kosher salt. Set aside about 30 minutes, or until moisture beads on top of eggplant.

Prepare grill for medium-high heat. Rinse eggplant to remove excess salt and pat dry. Brush slices with 3 tablespoons of olive oil, coating both sides. Season with salt and pepper to taste. Working in batches, grill eggplant about 5 minutes per side, or until char marks form and eggplant is very tender. Transfer to platter as you finish each batch.

Meanwhile, grate zest of lemon into a small bowl. Halve lemon and squeeze 2 tablespoons of juice into the bowl. Whisk in vinegar, shallots, chopped mint and remaining 5 tablespoons oil. Season vinaigrette to taste with salt and pepper. Spoon vinaigrette over grilled eggplant and sprinkle with mint leaves. Using vegetable peeler, shave thin slices of feta over eggplant. Sprinkle with pepper and serve.

Yield: 4 servings Per serving: 372 calories, Fat 31g (6g sat), 286 sodium, 23g carbs, 10g fiber, 6g protein Diabetic Exchanges: 3 vegetable, 1/2 milk, 2 fat

recipe and photo Saturday Evening Post 2025