Grilled Eggplant with Tomatoes and Feta

Ingredents

4 small Japanese eggplants

1/4 cup olive oil, divided

1/2 teaspoon kosher salt

1 dry pint of cherry tomatoes, quartered (about 10 ounces)

1 clove garlic, minced

1 teaspoon minced shallot

1 tablespoon chopped fresh herbs (such as basil, oregano, tarragon or a combination)

1 tablespoon chopped kalamata olives

1 tablespoon crumbled feta cheese

1 tablespoon balsamic vinegar

Instructions

1. Start by removing the stem end and slicing each eggplant in half lengthwise. Rub the cut ends with 2 tablespoons of the olive oil. Sprinkle the kosher salt on top and set aside.
2. Meanwhile, in a small bowl, combine the quartered tomatoes with the remaining 2 tablespoons of olive oil, garlic, shallot, herbs, olives, feta cheese, and red wine vinegar. Cover the mixture with plastic wrap and store it in the refrigerator until you’re ready to serve.
3. Prepare a gas or charcoal grill for high heat. Grill the eggplant cut-side down for 4 minutes. If you’re going for presentation, feel free to rotate the eggplant 45 degrees halfway through to get cross-hatch grill marks. Then, flip the eggplant over and cook it for an additional 3 minutes, until the flesh is soft and tender.
4. Spoon the tomato-feta relish over the eggplant halves and serve immediately. You can also turn the eggplant into a hearty main by slicing it into 1-inch pieces. Toss the slices with the relish and serve them over a bed of arugula, tossed with cooked pasta or as a topping for your favorite grain bowl.

Tip: You can make the relish a day or two in advance, if you like. A night in the fridge lets the flavors come together, deepening the briny, tangy flavor profile.