BBQ time is here! Let’s kick it off with this easy to prepare dish of eggplant and dairy free feta. Cooking outdoors never tasted so good!
Arrange eggplant slices in a single layer on a large dish; season both sides with salt. Set aside, 30min. Rinse, then pat dry with paper towel, to remove juices. Brush both slice sides with oil.
Heat BBQ grill to medium-high. Place eggplant slices on grill (you may need to work in batches), cook 3min each side, until lightly charred, and tender. Transfer to a serving platter.
Meanwhile, make vinaigrette. Place rind and 2 Tbsp of the juice in a small bowl. Add oil, vinegar, onion, and mint. Whisk to combine.
Spoon vinaigrette over eggplant slices. Sprinkle with feta and mint. Serve.
Look out for next month’s recipe- Grilled pineapple with mango soft serve, a great addition to the BBQ recipe book!