Grilled Eggplant with Garlic Vinaigrette and Feta

(Sirke Soslu Peynirli Patlıcan)

1 Medium-sized eggplant- peel the skin in strips lengthwise, slice and soak in 2 cups of water with salt for about 15 minutes, dry with paper towel

Garlic-Cumin Vinaigrette:
1/4 cup extra virgin olive oil
1-2 tbs vinegar of grapes
1-2 garlic cloves, mashed with salt
Pinch of cumin
Sal
Pepper

Garnish:
Feta cheese, crumbled
Fresh mint leaves, chopped
Parsley, chopped
Dill, chopped

Place the slices of eggplant on an oven tray and grill in the oven or place the eggplant on the hot preheated grill. Grill for 15 to 20 minutes, turning once.

Whisk the vinaigrette ingredients in a bowl and drizzle over the eggplants. Garnish with feta and herbs, then serve.