An eggplant recipe for the days when you just want for it to cook itself, this one takes advantage of eggplant’s ability to soak up flavor by marinating it in a vinaigrette before sending it to the grill to pick up some nice smokiness. Finish it off with a shower of tangy cheese and some fresh herbs and it’s better than a salad.
1 large globe eggplant
1 teaspoon honey
¼ cup balsamic vinegar
1 clove garlic, minced
½ cup olive oil
Black pepper, freshly ground
Canola or vegetable oil (to season grill)
½ cup feta cheese, crumbled
1 handful each of parsley and mint
Slice eggplant into ½-inch slices. If you’re working with thin eggplants, cut on the bias to yield long planks instead of small rounds.
In a wide, shallow dish, whisk together the honey, balsamic vinegar, garlic and olive oil until emulsified and season to taste with black pepper and salt. Lay eggplant slices in vinaigrette, turning to coat.
Cover and refrigerate, marinating overnight or for at least 3 hours.
Preheat a gas or charcoal grill to high heat and brush grates with vegetable oil. Lay eggplant slices on grill and allow to cook 3–4 minutes, covered, until nicely browned and softening; flip slices and repeat.
Remove eggplant and sprinkle with feta. Roughly chop mint and parsley and sprinkle over.