Recipe

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• 1 large eggplant, washed and cut in inch thick slices
• 1 bag of mixed spring salad greens/radicchio mix
• 1 bunch of green onions
• 1/2 cup of toasted walnuts
• 1 4 oz container of crumbled feta cheese
• 1 tbsp of capers
• olive oil
• balsalmic vinegar
• basil/mint oil-1 bunch of basil leaves/one bunch of mint leaves stems removed, blended in blender with 1/2 cup of extra virgin olive oil
• favorite grill seasoning
• zest of 1 lemon

• 1 Brush both sides of the eggplant with olive oil.
• 2 Sprinkle liberally with grill seasoning (herbs salt and coarse pepper)
• 3 Grill until slightly charred on both sides.
• 4 Remove to bowl, sprinkle with balsalmic vinegar. Reserve.
• 5 Assemble salad.
• 6 On a platter, arrange greens.
• 7 Top with grilled eggplant (ok if warm, it wilts the greens slightly)
• 8 Top with chopped green onions.
• 9 Top with chopped walnuts.
• 10 Top with crumbled feta.
• 11 Top with capers.
• 12 Drizzle over all with basil/mint oil.
• 13 I didn't strain the oil into a coffee filter, but used it with the herbs as a dressing, immediately after blending. If I wanted to keep the oil flavored but not worry about spoilage, I would have pressed it through a sieve to get the flavored oil.