Grilled Eggplant with Garlic-Cumin Vinaigrette, Feta, and Herbs

Ingredients

• 2 large eggplants, cut in uniform slices 3/4 inch thick
• About 1-2 tsp. salt, for salting eggplant
• About 2 T olive oil, for brushing on eggplant
• 1/4 cup chopped fresh mint
• 1/4 cup chopped fresh cilantro
• 1/2 cup crumbled Feta, or more
• 1 tsp. garlic puree or finely minced garlic
• 1/2 tsp. salt
• 3 T fresh lemon juice
• 2 T shallots or red onion, finely minced
• 1/2 tsp. ground cumin
• Generous pinch Aleppo Pepper
• 1 tsp. Spike Seasoning
• 6 T extra-virgin olive oil

Directions

1. Trim both ends from the eggplants, then slice them into 3/4 inches thick rounds. If you’re using the salting step, spread the slices over paper towels and season them with salt. Leave them for about 20 minutes, until moisture starts to bead on the surface. Flip the slices, salt the other side, and let them rest about 20 minutes more. After the second salting, heat a gas or charcoal barbecue grill to medium high; at that temperature, you can hold your hand over the heat for 2-3 seconds.
2. While the eggplant rests, add the garlic, salt, lemon juice, and shallots or red onion to a food processor with the steel blade in place. Pulse until everything is thoroughly blended, then leave the mixture alone for 10 minutes. After ten minutes, transfer it to a small bowl, mix in the ground cumin, Aleppo or Cayenne pepper, and Spike Seasoning if using, then whisk in the olive oil.
3. Rinse the fresh herbs in a salad spinner if they need it, then chop them finely with a large knife. Put the crumbled Feta in a small bowl.
4. Once the eggplant has finished the second 20 minutes, blot off the moisture and salt with dry paper towel, then move the slices to a baking sheet. Brush both sides of the eggplant with olive oil.
5. Place the eggplant slices on the grill. For criss-cross grill marks, cook them about 3-4 minutes on the first side, then peek underneath to check the color of the marks. When they look nicely dark, turn each slice in place and grill about 3-4 minutes more.
6. Flip the eggplant and grill for 3-4 minutes more on the second side, or until it’s cooked the way you like it.
7. Transfer the eggplant to a serving tray or baking sheet, spoon the garlic-cumin vinaigrette over the top, and finish with the crumbled feta and herbs.