Honeyed Eggplant Salad w/ Mint & Feta

Serves 2-4


  • 2 medium eggplants (about 1 lb), sliced ½" thick
  • 3 oz (½ cup) feta cheese, crumbled
  • 1 small onion, thinly sliced
  • fresh mint leaves, thinly sliced (chiffonade)


  • ¼ cup olive oil
  • 2 tbsp honey
  • 2 tbsp fresh lemon juice
  • salt & pepper to taste


  1. Preheat broiler or ready your grill on medium-high
  2. Slice eggplant into ½” thick rounds (or cut lengthwise or even into wedges) and set aside
  3. Make dressing by whisking together the olive oil, honey and lemon juice. Add salt and pepper to taste
  4. Lay the eggplant slices on a sheet pan in a single layer.  (If grilling, place directly on clean grill.)  Brush the eggplant slices with the dressing. Broil or grill until golden brown, about 5-6 minutes; flip eggplant, brush with dressing and broil or grill other side 5-6 minutes. Set the remainder of the dressing aside
  5. Cut the cooked eggplant into bite-sized pieces (or leave in slices if you prefer). Gently toss the eggplant with the onion, mint, feta (reserve a couple tbsp of mint and feta for garnish), and the remainder of the dressing
  6. Season with salt and pepper.  If you’d like a sweeter or tangier dressing add more honey or lemon juice, respectively. Spoon onto serving plate and top with remainder of mint and feta