While I was at home, I had to take advantage of the grill. I love my building’s rooftop but I did miss having a grill this summer, especially with Pinterest dancing with images of burgers and veggies on a charcoal grill. At least, they seemed to be dancing to me. Grill-less anxiety induced hallucinations.
The eggplant dish more than made up for my grill-less summer and was a wonderful send off to my favorite summer flavors. Perfectly ripe tomatoes, check. Sweet basil, check. A little feta that packs a big punch, check. And finally, a drizzle of olive oil that ties everything together in one delicious bite.
Ingredients
1 large eggplant
Cherry tomatoes
Fresh basil
Feta
Olive oil
Salt 
Cut the eggplant in length, making sure each slice is about one inch thick. Liberally salt the eggplant slices and place vertically in a colander (it’s totally acceptable to overlap them). Let the eggplant sit for 30 minutes, then rinse and pat dry.
In a bowl, mix the tomatoes, feta, basil and a drizzle of olive oil. Toss to evenly coat. Season to taste with salt and pepper.
Preheat grill to medium high. Go crazy brushing the eggplant with oil. Grill for 4 minutes each side. Top with mixture & serve immediately. 
Does this outfit look familiar? : )
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