Grilled eggplant with feta and mint vinaigrette

Ingredients:

• 2 eggplant, cut each into circles slightly more than 1 cm thick.
• 1/2 cup olive oil
• 1 lemon
• 2 tablespoons white wine vinegar
• 1/4 cup finely chopped shallot
• 1 tbsp finely chopped mint, plus a few leaves for garnish
• Small cubes of feta cheese, thinly sliced

Preparation:

1. Place the eggplant slices in a single layer on two baking sheets and sprinkle both sides with salt. Set aside for 30 minutes, or until the eggplants release liquid.
2. Preheat the grill to medium-high heat. Rinse the eggplant to remove excess salt and pat dry. Brush both sides of the slices with 3 tablespoons of olive oil. Season with salt and pepper.
   
   Grill the eggplants in batches for about 5 minutes on each side, or until grill marks appear and the eggplants are very tender. Then transfer to a plate.
3. Meanwhile, grate the lemon zest into a small bowl. Then cut the lemon in half and squeeze 2 tablespoons of juice into a salad bowl. Stir in the vinegar, shallot, chopped mint, and the remaining 5 tablespoons of oil. Season the dressing to taste with salt and pepper.
4. Spoon the dressing over the eggplants and sprinkle with mint leaves. Using a vegetable peeler, slice thinly the feta cheese and arrange it on top of the eggplants. Season with salt and pepper.