Ingredients:

  • 1.5 lb globe or italian eggplants, sliced into 1/2-inch rounds
  • 3 tbsp extra virgin olive oil
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 3 tbsp extra virgin olive oil
  • 2 tbsp fresh lemon juice
  • 1 tbsp red wine vinegar
  • 2 cloves garlic, minced
  • 1/2 tsp dried oregano
  • 1 cup cherry tomatoes, halved
  • 1/2 cup red onion, thinly sliced
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup fresh mint leaves, torn

Instructions:

  1. Slice the eggplant into uniform rounds. Brush both sides with 3 tbsp olive oil and season with salt and pepper. Let the slices sit for 5 minutes to draw out excess moisture.
  2. Preheat your grill to medium-high. Grill the eggplant slices for 3–5 minutes per side until distinct, dark grill marks appear and the texture yields slightly to pressure.
  3. In a large mixing bowl, whisk together the remaining 3 tbsp olive oil, lemon juice, red wine vinegar, minced garlic, and dried oregano until emulsified.
  4. Gently fold the grilled eggplant, halved cherry tomatoes, and sliced red onion into the vinaigrette.
  5. Toss in the fresh parsley and mint leaves last to preserve their color and flavor.