Eggplant Salad

Rinse the eggplant, trim and cut lengthwise into about 1/2 cm (approximately 1/4 inch) thick slices (works best with the bread knife). Salt on both sides and place on a cutting board.

Rinse the mint, shake dry and pluck off the leaves. Set about half for garnish aside. Chop the rest of the mint finely and mix with the oil. Peel the ginger, finely grate and add to the mixture. Season with salt, pepper and lime juice.

Heat up the grill.

Cube the feta. Dab the eggplant and coat generously with spice oil. Grill the eggplant on the grill (possibly in a grill pan) on each side for about 5 minutes. Brush with oil. Sprinkle the feta on top and cook about 5 minutes until it is a little crispy.

Serve the eggplant on a platter and garnish with the remaining mint.