• 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.

  • 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.

  • 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.


Recipe from Good Food, Good Life by Curtis Stone. Copyright 2015 by Curtis Stone. By permission of Ballantine Books, a division of Random House LLC. All rights reserved. This recipe may not be reproduced or reprinted without permission in writing from the publisher.

Nutrition Facts

333 calories; 30 g total fat; 182 mg sodium. 16 g carbohydrates; 5 g protein;